October Daring Bakers' Challenge - PIZZA!!

Wednesday, October 29, 2008

Gluten-Free Crimini Mushroom & Artichoke Pizza with Fresh Basil and Ciliegine Mozzarella

Gluten-Free Pizza Dough and  Crimini Mushroom & Artichoke Tomato Sauce (recipe below) topped with fresh basil, artichokes, sliced mushrooms and fresh ciliegine mozzarella.  The Crimini Mushroom and Artichoke topping was really flavorful and filling and tasted great alone without cheese as a vegan and dairy-free option.

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

BASIC PIZZA DOUGH
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
FOR GF: 4 ½ cups GF Flour Blend with 2 tsp xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE
Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days. NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough). NOTE: Make only one pizza at a time.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

Or

13. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving. Scrumptious!!!

Crimini Mushroom and Artichoke Pizza Sauce

2 TBLS Olive Oil
½ Cup Chopped Shallots
4 Cloves Garlic, Chopped
2 Cups or an 8 oz package of Cleaned and Sliced Organic Crimini Mushrooms (save a few out to put on top of pizza)
1/3 Cup Chopped Artichokes plus more for topping the pizza
3-4 Tablespoons Chopped Fresh Basil plus more for topping the pizza when it comes out of the oven
1 (8 oz) Can Tomato Sauce
Freshly Ground Pepper

In a large Skillet, heat the olive oil over medium-high heat. Add the shallots and sauté until soft. Add the garlic and mushrooms. Continue to sauté until the mushrooms are soft, 4-5 minutes. Add the artichokes and basil. Add the tomato sauce. Stir to mix well and simmer a few minutes. Season to taste with pepper.

Jelly Bean :)

Saturday, October 11, 2008

This is our bunny, Jelly Bean gone Minnie Pearl! :) I am learning how to use my camera better and and Jelly Bean was willing to put up with my nonsense for some practice.

Daring Bakers' September Challenge - Lavash Crackers & Toppings

Saturday, September 27, 2008

Salt & Cracked Pepper Sesame Lavash Crackers with Curried Bean Dip

Cinnamon, Raw Sugar & Sesame Lavash Crackers with Apple Salsa

 Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread.


 We loved both of the dips and crackers.

Lavash Crackers from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Copyright 2001

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids... It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 2 sheet pans of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup
* 1 Tb (.5 oz) canola oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. My dough did not double in size or even really change size at all but still turned out the way they were suppose to. I think that it does not do double in size due to the lack of gluten with the gluten-free version of the recipe. The important part is the time to ferment.

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. I used a non-stick rolling pin and did not need to sandwhich it between two sheets. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

Note: The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water or olive oil and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. After you sprinkle your toppings on, roll over them with the rolling pin so they don’t fall off after they are baked. If you want to precut the cracker, use a pizza cutter (rolling blade) or sharp knife and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Apple Salsa
(The Gluten-Free Vegan, by Susan O’Brien, 2007)

3 Tart Apples (including Granny Smith and Gala, or all of one kind)
3 Tablespoons Agave Nectar
2-3 Tablespoons Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
½ Cup Chopped Walnuts
½ Teaspoon Ground Cinnamon (Optional) I omitted accidentally and it was awesome without it.

Peel the apples (or not, if you prefer) (I used two green Granny Smith apples and one Gala apple. I peeled the Granny Smith apples but left the red skin on the Gala apple to add color.) Core and dice them into small pieces. (You can use a food processor to dice them.) Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Curried Bean Dip
(The Gluten-Free Vegan, by Susan O’Brien)

1 (15-ounce can) Garbanzo Beans, drained and rinsed
1 (15-ounce can) White Kidney Beans (or Great Northern Beans) drained and rinsed
¼ Cup Olive Oil
1 Teaspoon Curry Powder
1 Teaspoon Ground Cumin
2 Tablespoons Lemon Juice or more to taste, freshly squeezed if possible
½ Cup Chopped Fresh Cilantro
Pinch of Red Pepper Flakes
¼ Teaspoon Sea Salt
Freshly Ground Pepper

Place all of the ingredients into a food processor or blender, and blend well until smooth. Adjust seasonings, cover and chill for a few hours to really let the flavors blend together. Serve with gluten-free homemade lavash crackers, cut veggies or chips.

Allergen-Free Pumpkin Chocolate Chip Muffins

Tuesday, September 23, 2008

Allergen-Free Pumpkin Chocolate Chip Muffins
(Adapted From Pamela J. Compart and Dano Laake)

3 ½ Cups Gluten Free Flour Blend – Bobs Red Mill
½ Teaspoon Xanthan Gum
3 Cups Raw Turbinado Cane Sugar
2 Teaspoons Cinnamon
1 ½ teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Canola Oil
2/3 Cup Water
1 Teaspoon Vanilla
1 Can (15 oz) Organic Pumpkin Puree
2 Eggs Beaten
10 Ounces Gluten-Free, Dairy-Free Mini Semisweet Chocolate Chips (Enjoy Life Foods Brand)

Preheat oven to 350 degrees. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.

Divide the batter equally among three 8x4 inch loaf pans, or two 12-compartment muffin pans that have been sprayed with nonstick spay, or in mini muffin pans or a combination of any of them. Bake loaves for 40-45 minutes or until when toothpick inserted in center comes out clean. Bake muffins for 30-40 minutes or until when toothpick inserted in center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.

Makes 3 loaves or 24 muffins or 48 mini muffins
Freezes wonderfully!

Allergen-Free Cornbread

Friday, September 5, 2008

Allergen-Free Cornbread

(Erin McKenna 2008)

2/3 cup rice milk

1 tablespoon apple cider vinegar

3/4 cup gluten-free all-purpose baking flour

1/2 cup cornmeal

1/2 cup cornflour

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon kosher salt, plus more for sprinkling

1/2 cup coconut or canola oil, plus more for pans

1/3 cup agave nectar

1/3 cup applesauce

2 teaspoons pure vanilla extract

1. Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

2. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."

3. In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt.

4. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.

August Daring Bakers' Challenge - Chocolate Éclairs!

Sunday, August 31, 2008

 Pierre Hermé’s Chocolate Éclairs from Chocolate Desserts by Pierre Hermé.

The Éclairs consist of :

* Pâte à Choux, Cream Puff Dough (see below for recipe)
* Pastry Cream (see below for recipe)
* Chocolate Glaze (see below for recipe)

Pierre Hermé’s Cream Puff Dough - Pâte à Choux
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter,
cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Baking the Éclairs

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 4-1/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.
Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Crème Pâtissière - Vanilla Bean Pastry Cream
(Adapted from The Cambridge School of Culinary Arts)

* 1 3/4 cup Half and Half
* 1 tsp Vanilla
* 1/2 of a Vanilla Bean
* 4 Egg Yolks, large
* 1/2 cup Sugar
* 1/3 cup Flour
* Pinch of Salt

1. Heat half-and-half in a medium saucepan until warm. Set aside.

2. Using a mixer or by hand, ribbon egg yolks and sugar until very thick and pale yellow and there is no presence of sugar granuals. Stir in flour and the salt. Very gradually add warm half-and-half to yolk mixture stirring with a whisk or using your mixer.

3. Transfer mixture to a saucepan and add the inside of half of a vanilla bean. Cook over medium-low heat stirring continuously with a wooden spoon. When mixture begins to bubble (must boil) continue stirring for 1-2 minutes (lower heat if necessary).

4. Remove from heat, add vanilla extrat and strain into a bowl. Refridgerate. Makes 2 1/2 cups.

Notes:1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
(The Cambridge School of Culinary Arts)

* 8 ounces Callebaut semi-sweet chocolate chopped.
* 2 teaspoons vegetable shortening
* 2 Tablespoons corn syrup

In a double boiler, melt chocolate. Remove from heat. Add vegetable shortening and corn syrup. Stir. Let cool to desired consistency.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using. .

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Assembling the éclairs:

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:

1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Great Grains Muffins

Tuesday, August 19, 2008

Great Grains Muffins

(Baking From My Home to Yours by Dorie Greenspan)

1 cup All-Purpose Flour

1/3 cup Whole Wheat Flour

1/3 cup Yellow Cornmeal

1/3 cup Old Fashioned Oats

1/4 cup Sugar (I used 1/3 cup)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup Buttermilk

1/3 cup pure maple syrup

2 large Eggs

1 Stick (8 tablespoons) unsalted butter, melted and cooled

3/4 cup dried fruit of any kind (raisins, cranberries, cherries, prunes etc. cut up as necessary) and/or chopped nuts (optional)

Directions:

1. Center a rack in the oven and preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit molds with paper muffin cups. Place the muffin pan on a large baking sheet.

2. In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you are using them. Divide the batter evenly among the muffin cups.

3. Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for a minute, then carefully lift each muffin out of its mold and onto the rack to cool.

Storing: These are best warm right out of the oven, although they're delicious the next day, particularly if you split and toast them and serve with some butter and jam. They will keep wrapped airtight in the freezer for up to two months. Rewarm in a 350 degree oven, if you'd like, or split and toast them.