Ragamuffins Recipes

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press mixture between your fingers to create flower-petal shapes.
• Slowly drizzle in buttermilk while stirring with a fork until dough begins to come together. Transfer to a lightly floured work surface; knead a few times to bring together. Roll into a 16-by-11-inch rectangle.
• In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long end, roll dough into a tight log. Trim ends; cut into 12 equal pieces and place, cut-sides down, in a standard muffin tin. Freeze 15 minutes. Brush tops with more buttermilk and sprinkle with sanding sugar.
• Bake until puffed and golden, 15 to 20 minutes. Serve warm or at room temperature, with more butter, or store in an airtight container at room temperature up to 2 days.

Steps:

• 1. Melt the butter in a microwave safe mixing bowl.
• 2. While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
• 3. Add milk and egg to the melted butter. Whisk together slightly until blended. Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
• 4. Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
• 5. Fill muffin cups, that have been prepared with food release spray, about 2/3 full. Bake 25 minutes at 375*.
• 6. NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :) Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes. I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :) Why not try them using leftover dressing or stuffing? Don't forget to adjust the amount of milk and butter. So wonderful with a bowl of soup! I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it! *This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.