BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
YOGURT MUFFINS (6 FLAVORS!)
Steps:
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
- In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
- Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 147 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, Sodium 226 mg, Fiber 1 g
YOGURT GLAZE
This is a quick and yummy glaze to put on top of cupcakes or regular cake!!
Provided by brasicana
Categories Desserts Frostings and Icings Dessert Glazes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g
FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING
These delicious carrot muffins are light and fluffy.
Provided by anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
- Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
- Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
- Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g
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