Duchess Bake Shop Recipes
From Duchess at Home:
My best friend used to make these for me for breakfast when I visited her in the mountains. We call them ‘Mountain Muffins’ because they are perfect for eating warm out of the oven before hitting the slopes on a cold winter’s day or heading out for a hike. You can use any berries you like—my favourite combination is raspberries, blueberries, and blackberries.
to make the crumb topping
In a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your hands, work it into the dry ingredients until large clumps form. Set aside.
to make the muffins
Preheat your oven to 375°F (190°C). Spray the muffin pan with vegetable oil.
In a large bowl, mix together all the dry ingredients. If necessary, use your hands to break up any large brown-sugar clumps.
In a separate bowl, whisk together all the wet ingredients.
Using a spatula, gently mix the wet ingredients, except the berries, into the dry. Add the berries and stir until just combined.
Using an ice cream scoop or a spoon, divide the batter evenly among the 12 muffin cups. The batter will fill the muffin cups almost to the top. Distribute the crumb evenly over the tops of the muffins.
Bake for 25 to 30 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
These muffins will keep at room temperature for up to three days.
Makes 12 large muffins—
45 g (½ cup) old-fashioned rolled oats
50 g (⅓ cup) all-purpose flour
50 g (¼ cup firmly packed) brown sugar
¼ tsp ground cinnamon
60 g (¼ cup) unsalted butter, at room temperature
290 g (2 cups) all-purpose flour
90 g (1 cup) old-fashioned rolled oats (not instant)
130 g (⅔ cup firmly packed) golden brown sugar
1¾ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
240 g (1 cup) whole milk
115 g (½ cup) vegetable oil
2 large eggs
1 banana, mashed
1 tsp vanilla extract or paste
250 g (2 cups) mixed fresh or frozen berries (see note)
I always find it easier to use frozen berries
Strawberry Rhubarb Pie
MAKES 1 X 9-INCH PIE
1 blind baked pie shell
45 g (1/2 cup) old-fashioned rolled oats
55 g (1/3 cup) all-purpose flour
55 g (1/3) cup) firmly packed brown sugar
1/4 tsp ground cinnamon 55 g (1/4 cup) unsalted butter, at room temperature
330 g (3 cups) fresh or frozen rhubarb, cut into 1/2-inch pieces
200 g (1 cup) sugar
30 g (3 Tbsp) cornstarch
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1 Tbsp fresh lemon juice
400 g (3 cups) de-stemmed and quartered strawberries
1 tsp rose water (optional)
You will need a 9-inch pie plate
PROCEDURE : Preheat your oven to 375°F (190°C)
1. To make the crumb topping, in a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your hands, work it into the dry ingredients until large clumps form. Set aside.
2. To make the filling, in a saucepan, place the rhubarb, sugar, cornstarch, cinnamon, nutmeg, cardamom, and lemon juice. Cook over medium heat until the rhubarb has broken down and the mixture is quite thick. This should take about 15 minutes. Remove from heat. 3. Stir in the strawberries and rose water.
4. Fill the shell to the rim with the rhubarb filling and generously top with the crumb topping.
5. Bake the pie for 40 to 45 minutes, until the crumb topping is golden brown and the filling is bubbling. Serve the pie slightly warm or let cool completely.
STORAGE : This pie will keep at room temperature for three days. It can be reheated in the oven before serving