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Pat’s Pantry: Homemade muffins, scones and coffee cake

By Pat Mills

There is nothing like a muffin or scone and a cup of hot coffee or tea for a mid-morning snack.  A coffee cake can be served as a dessert for dinner or warmed up in the morning. – Pat

Raisin buttermilk
coffee cake

1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
batter:
½ cup butter or margarine, softened
1½ cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
2 cups buttermilk
1 cup raisins
In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13 x 9 x 2-in baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Yield: 12-15 servings.

Breakfast scones

2 cups all-purpose flour
1 cup whole wheat flour
½ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ cup butter or margarine
1 cup buttermilk
In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky. Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2-in. thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400 for 15-18 minutes yield: 16 scones.

Blueberry muffins

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
¼ cup milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
¾ cup fresh or frozen blueberries
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Cinnamon-walnut
coffee cake

1 cup all-purpose flour
½ cup sugar
1-½ teaspoons baking powder
½ teaspoons salt
½ teaspoon ground cinnamon
1 egg
½ cup milk
¼ cup butter, melted
½ cup raisins
½ cup plus 2 tablespoons chopped walnuts, divided
½ teaspoon cinnamon-sugar
In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter; stir into the dry ingredients just until moistened. Stir in raisins and ½ cup walnuts. Transfer to a greased 9-in. square baking pan. Sprinkle with cinnamon-sugar and remaining walnuts. Bake at 375 degrees for 20-25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

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