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1 MIX 100 MUFFINS
The ultimate guide to muffins made easy! It's a perfect addition to the cookbook library of the baker in your life, and a must-have for anyone who is ever asked to bring baked goods to parties, fundraisers, kid's games or the office.
Table of Contents:
RECIPES:
INGREDIENTS:
(oil or melted butter if greasing pans)
10 oz plain white flour
DIRECTIONS:
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1 MIX 100 MUFFINS
BY SUSANNA TEE
ABOUT THE COOKBOOK:
This cookbook set shows you how to make one basic muffin batter--with 100 delectable variations to suit every season and please every palate.
Practice makes perfect. Since each recipe starts with the same steps, you'll be able to master the technique in no time. And, with only one main set of ingredients to keep track of, you'll likely already have them on hand when you're ready to whip up your next batch.
Treat yourself--and everyone else--all year long. Serve up strawberry and cream muffins as a breakfast delight; indulge in chocolate fudge muffins as a rich dessert; and prepare tasty orange and cranberry muffins for hungry Thanksgiving guests.
Practice makes perfect. Since each recipe starts with the same steps, you'll be able to master the technique in no time. And, with only one main set of ingredients to keep track of, you'll likely already have them on hand when you're ready to whip up your next batch.
Treat yourself--and everyone else--all year long. Serve up strawberry and cream muffins as a breakfast delight; indulge in chocolate fudge muffins as a rich dessert; and prepare tasty orange and cranberry muffins for hungry Thanksgiving guests.
The ultimate guide to muffins made easy! It's a perfect addition to the cookbook library of the baker in your life, and a must-have for anyone who is ever asked to bring baked goods to parties, fundraisers, kid's games or the office.
- Make 100 types of muffins from one simple mix!
- Hardcover
- 221 pages
Table of Contents:
- Introduction
- Indulgent
- Fruit & Nut
- Celebratory
- Savory
- Healthy
- Index
ABOUT THE AUTHOR:
Susanna Tee is a widely published cookery writer and editor. While studying Home Economics, She was awarded The Nestlé Travel Scholarship, which gave her the opportunity to study food and cookery in Europe. This set her on the road to travelling and after graduating she continued to travel widely in Europe and beyond, collecting and researching new material and recipes for her books.
Susanna is the author of over thirty cookery books, covering a wide range of cuisines from many countries. As the head of Cook Books at Good Housekeeping, she wrote books on numerous topics. Since then, as a freelance writer, some of her favourite books include those on Mediterranean cooking, such as Tapas, Risottos, Pasta and World Food Greece, a Fish Bible and Ice Creams. Recently the renewed interest in baking has led to books on Cupcakes, Muffins, Cakes and Cookies.
Susanna is the author of over thirty cookery books, covering a wide range of cuisines from many countries. As the head of Cook Books at Good Housekeeping, she wrote books on numerous topics. Since then, as a freelance writer, some of her favourite books include those on Mediterranean cooking, such as Tapas, Risottos, Pasta and World Food Greece, a Fish Bible and Ice Creams. Recently the renewed interest in baking has led to books on Cupcakes, Muffins, Cakes and Cookies.
MARBLED CHOCOLATE MUFFINS
YIELDS: 12 MuffinsINGREDIENTS:
(oil or melted butter if greasing pans)
10 oz plain white flour
| 1 | tbsp baking powder |
| ⅛ | tsp salt |
| 4 | oz sugar |
| 2 | medium eggs |
| 9 | oz milk |
| 6 | tbsp sunflower oil or 3oz butter, melted and cooled |
| 1 | tsp vanilla extract |
| 2 | tbsp cocoa powder |
DIRECTIONS:
1. Preheat the oven to 200 °C/400°F. Grease a 12-cup muffin tin or line with 12 paper cases. Sift together the flour, baking powder and salt into a large bowl. Stir in sugar.
2. Lightly beat the eggs in a large jug or bowl then beat in the milk, oil (or melted butter), and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.
3. Divide the mixture between 2 bowls. Sift the cocoa powder into one bowl and mix together. Using teaspoons, spoon the mixtures into the prepared muffin tin alternating the chocolate mixture and the plain mixture.
4. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch.
5. Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.
2. Lightly beat the eggs in a large jug or bowl then beat in the milk, oil (or melted butter), and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.
3. Divide the mixture between 2 bowls. Sift the cocoa powder into one bowl and mix together. Using teaspoons, spoon the mixtures into the prepared muffin tin alternating the chocolate mixture and the plain mixture.
4. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to the touch.
5. Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.
(HALLOWEEN) PUMPKIN MUFFINS
...GOOD ANY TIME!
YIELDS: 12 Muffins
INGREDIENTS:
Oil or melted butter for greasing (optional)
2 cups all-purpose flour
1 tbsp baking powder
1 tsp pumpkin pie spice
1/8 tsp salt
2 large eggs
Heaping 1/2 cup firmly packed dark brown sugar
Scant 1 cup milk
6 tbsp sunflower oil or melted, cooled butter
15-oz canned pumpkin
4 tbsp dulce de leche (from a jar)
2 cups all-purpose flour
1 tbsp baking powder
1 tsp pumpkin pie spice
1/8 tsp salt
2 large eggs
Heaping 1/2 cup firmly packed dark brown sugar
Scant 1 cup milk
6 tbsp sunflower oil or melted, cooled butter
15-oz canned pumpkin
4 tbsp dulce de leche (from a jar)
DIRECTIONS:
1. Preheat oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners.
2. Sift together the flour, baking powder, pumpkin pie spice, and salt into a large bowl.
3. Stir in the sugar. Lightly beat the eggs in a large pitcher or bowl. Then, beat in the milk and oil.
4. Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the pumpkin flesh. Stir gently until just combined. Do not over mix.
5. Spoon the batter into the prepared muffin pan. Bake for about 20 minutes until well risen, golden brown, and firm to the touch.
6. Let the muffins cool in the pan for 5 minutes. Then, serve warm or transfer to a wire rack and let cool completely. Spread a teaspoon of dulce de leche over the top of each muffin before serving.
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+1 MORE ENTRY: COMMENT ON YOUR FAVORITE KIND OF MUFFIN AND IF YOU MAKE IT OR WHERE/HOW YOU BUY/GET IT
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