Tuesday, July 1, 2014
Sunshine Yogurt Muffins - Clinton Street Baking Company
I have had the book, Clinton Street Baking Company Cookbook for about a year. When I first got it, I cooked from it a few times and was happy with the results. Unfortunately, I put it on the shelf and forgot about it. I am enthusiastic about the book and it is now off that shelf and I have marked a number of recipes to make.
This is not a baking book despite the title. The restaurant serves meals and the book contains many of their recipes. This is the story of boy meets girl, boy and girl get married, man and woman buy restaurant and and make a success out of it. This is the story of a unassuming place that seats 32 and has lines waiting outside and customers traveling from all over the world. Why shouldn't we bake and cook their delightful dishes.
Just a few recipes:
Cherry Crumb Muffins
Goat Cheese and Herb Scones
Buttermilk Streusel Coffee Cake
Vanilla Buttermilk Waffles
Almond Praline Brittle
Apple Bourbon Cobbler
Hot Buttered Cider
Creamy Cheese Grits
Caramelized Apple Sauce
Toffee Coffee Milk Shakes
Fried Green Tomatoes
Mexican Red Beans
Clinton Street Burgers
Maple Butter Roasted Squash Soup
I hope this gives you an idea of what the book contains. There are photos and they are clear and you know what the food looks like.
I made the Sunshine Yogurt Muffins for my husband. I adapted the recipe slightly by using oil in place of butter. In place of the icing used, I simply spread some orange marmalade on top. I find that it is more tasty and a lot healthier than a sugary topping.
4 tablespoons oil
1/2 cup sugar
1/4 teaspoon vanilla extract
1 cup gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon lemon zest
1 teaspoon orange zest
1/4 teaspoon lemon extract
1/4 teaspoon orange extract
Preheat the oven to 350°; Use paper liners.
Mix together the oil, sugar, and vanilla.
Sift the remaining dry ingredients together into a bowl.
Add the egg to the oil and sugar mixture and blend until combined.
Add 1/4 cup yogurt to the butter mixture, then half of the dry , mixing and repeating witht he remaining yogurt and the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
Mix in the citrus juices, zests, and extracts until combined.
Spoon the batter into the muffin tins, filling them to the top. I did not quite fill them to the top and I got 7 muffins from this recipe.
Bake for 25-30 minutes, until a pick comes out clean.
While muffins are hot, spread the marmalade thinly on top.
I can't wait to try some other recipes from the kitchen of Clinton Street Baking Company.