NYT Cooking is a subscription service of The New York Times. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. Products; Our Team; Distributors; Formulas; Reference Expand Reference. Featured in: Then try the following variations: Cacio e Pepe Scones: Add 1 1/2 cups (150g) grated pecorino cheese (Parmesan works well, too) and 2 tablespoons cracked black pepper. Fill greased muffin cups two-thirds full. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Put aside while preparing muffin batter. Before baking, brush the scones with milk and grate a little more cheese on top. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. For the topping, in a medium bowl, mix flour, sugar and cinnamon. From the 1997 State Baking Contests, sponsored by the Association of Connecticut Fairs Inc. and King Arthur Flour, The New York Times, “Antoni in the Kitchen”. A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. Using hands, arrange coarse, pea-sized crumbs over muffin batter. Mix well. Opt out or, cup King Arthur unbleached all-purpose flour, tablespoons (1/2 stick) butter or margarine, room temperature, cups King Arthur unbleached all-purpose flour, Heating Up The Ovens For The Country Fair. Remove the scones from the oven, and serve hot, warm, or at room temperature. Transfer the scones to the prepared baking sheet, leaving ½" or so between them. Bake the scones for 14 to 16 minutes, or until golden brown. For the muffins, in large bowl, combine dry ingredients. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Subscribe now for full access. Collapse Reference Reference Cool in pan 10 minutes before removing to a wire rack. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair. When completely cool, store any leftovers well wrapped, at room temperature, for several days; freeze for longer storage. For the topping, in a medium bowl, mix flour, sugar and cinnamon. (Do not use paper muffin cups!) Set aside. —The New York Times. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Get recipes, tips and NYT special offers delivered straight to your inbox. Heating Up The Ovens For The Country Fair. Collapse Bakery Flour Sales Bakery Flour Sales. Stir into dry ingredients just until moistened. Add butter or margarine and mix … Savory scone variations: Starting with the recipe above, omit the vanilla and reduce the sugar to 2 tablespoons.

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