Tablespoons sugar (depending on tartness of berries)
1 ½ teaspoons
¼ tsp grated
Pinch of salt
½ cup flour
1/3 cups old
fashioned rolled oats
¼ cup brown
¼ teaspoon cinnamon
Pinch of salt
cold unsalted butter, cut into pieces
rack to lower-middle position and heat oven to 375ºF.
the berries between two 12 ounce ramekins. Combine sugar, cornstarch, cinnamon,
zest and salt in a small bowl and sprinkle evenly over both ramekins.
the flour, oats, brown sugar, cinnamon, and pinch of salt in a medium bowl. Add
the butter and, using fingers, blend the butter into the dry ingredients until
small clumps form. Pinch together any powdery parts, and then sprinkle evenly
over both dishes of berries.
the ramekins on a rimmed baking sheet and bake until the filling is bubbly and
the topping is deep golden brown, about 30 minutes. Let cool on a wire rack for
about 15 minutes and then serve warm with vanilla ice cream.
Bran Muffins always
fall under the “healthy” category, but it doesn’t mean that they can’t taste
great too. They’re one of my Dad’s favorite muffin and for years, the “go to”
recipe was from the box of Bran cereal. I decided it was time for an updated
recipe, and found this one from Cooks Illustrated called, appropriately enough,
“the Best Bran Muffin”. It promised a classic bran muffin that tasted deeply of
bran and a moist, tender texture.I
think the secret is the Wheat Bran (rather than cereal) and the combination of
buttermilk and sour cream.
cups bleached all-purpose flour
cup whole wheat flour
¼ teaspoons baking powder
teaspoon baking soda
teaspoon table salt
¼ teaspoons ground cinnamon
teaspoon ground allspice
teaspoon fresh grated nutmeg
tablespoons unsalted butter, softened
cup dark brown sugar plus 2 additional tablespoons
½ teaspoons vanilla extract
tablespoons unsulphured molasses
cup sour cream
cup buttermilk plus 3 additional tablespoons
cups wheat bran (I used Bob’s Red Mill)
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix
flour through nutmeg in medium bowl; set aside.
Beat butter in large bowl of electric mixer or with handheld mixer at medium
speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed
to medium-high, and beat until combined and fluffy, about 1 minute longer. Add
eggs one at a time, beating thoroughly before adding the next. Beat in vanilla,
molasses, and sour cream until thoroughly combined and creamy, about 1 minute
longer. Reduce speed to low; beat in buttermilk and half the flour mixture
until combined, about 1 minute. Beat in remaining flour mixture until
incorporated and slightly curdled looking, about 1 minute longer, scraping
sides of bowl as necessary. Stir in bran and raisins.
Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold
muffin tin (each mold measuring one cup) with cooking spray or coat lightly
with butter; divide batter evenly among molds using spoon or ice cream scoop.
Bake until a toothpick inserted into center withdraws cleanly or with a few
moist particles adhering to it, about 25 minutes. Set on wire rack to cool
slightly, about 5 minutes. Remove muffins from tin and serve warm.