My mom gave me a recipe for this muffin. I don’t eat yogurt but I know it to be a good ingredient for baking, so I thought I would give it a go.
When I made raspberry almond tarts several weeks ago, I had half the batter left over for the almond filling. I had put it in the fridge and told myself quite a few times to get something baked off so as not to lose the batter. Surprisingly the batter kept for many weeks.
First time making these type of cookies. The recipe said it would make 5 dozen… well, maybe… if you were using a teaspoon to scoop the dough. But the lemon rind flavor is nice and even tastes better the next day. Worthy to make again.
Found this recipe in a book and it sounded good. Make the dough, which includes cream cheese, and roll out like to a 9×12 sheet 1/4 inch thick. Well, there was more dough than that, so I rolled it out 9×18. Make up like a cinnamon roll and chill for 1/2 hr. Cut into 1/2 inch slices and bake for 10-12 min at 350F. Suppose to make 4-1/2 dozen cookies. Well, it didn’t quite go like that…
I started out making a batter for some apple raisin muffins but changed it up just as I was starting. Opting to make an orange chocolate chip, using the apple muffin recipe. All is not what it seems 🙂
Chocolate and cinnamon?? Yes, I questioned it too. On top of that, there’s also raisins and walnuts. Ok, I’m game to try anything. I mean, if the recipe author took the time to put it in their book, they must think a lot of it.
🙂 No pineapple? No problem! Use whatever fruit you have. I actually started to make this recipe with some apples but lost my train of thought and went to the freezer and pulled out the frozen blueberries instead.
Years ago when we owned a bakery, we used to make this multigrain bread. I recall it had a very good flavor, especially when toasted. While at a local bulk food store (TRA in Truro, Nova Scotia), I was very surprised to see this on the shelf. Now I expect most consumers would not purchase a 20kg bag of bread base (you still need to add more flour). But I’ve worked with this before, only now the equipment I have is much different. Time to experiment.
Mix the dry and wet separately