Book Review AND Recipes! :-) 750 Best Muffin Recipes by Camilla V. Saulsbury
From the Vegan Muffins section:
Chai Latte Muffins
Scented with many of the spices of chai, these muffins are wonderful with hot black tea.
Makes 12 muffins
12-cup muffin pan, greased
1 cup vanilla-flavored non-dairy milk (soy, almond, rice, hemp) 250 ml
2 tbsp loose black tea 30 mL
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
11⁄2 tsp ground cinnamon 7 mL
11⁄2 tsp ground cardamom 7 mL
1⁄2 tsp ground ginger 2 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp ground cloves 1 mL
2⁄3 cup packed light brown sugar 150 mL
2⁄3 cup plain soy yogurt 150 mL
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract 5 mL
- In a small saucepan, bring milk and tea to a simmer over medium heat. Remove from heat, cover and let steep for 10 minutes. Strain through a fine-mesh sieve into a medium bowl, discarding tea leaves, and let cool.
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt and cloves.
- Whisk brown sugar, yogurt, oil and vanilla into milk mixture until well blended.
- Add the yogurt mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake for 19 to 23 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
From the Breakfast Muffins section:
Raspberry Oat Muffins
These tempting, raspberry-filled muffins are a nice (and healthy) way to get started in the morning.
Makes 15 muffins
Preheat oven to 400°F (200°C)
Two 12-cup muffin pans, 15 cups greased
2 cups all-purpose flour 500 mL
1 cup large-flake (old-fashioned) rolled oats 250 ml
1 cup packed light brown sugar 250 mL
2 tsp baking powder 10 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp ground allspice 2 mL
1 egg
1 cup milk 250 mL
1⁄4 cup unsalted butter, melted 60 mL
1 tsp vanilla extract 5 mL
11⁄2 cups raspberries 375 mL
1⁄4 cup granulated sugar 60 mL
- In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt and allspice.
- In a medium bowl, whisk together egg, milk, butter and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries.
- Divide batter equally among prepared muffin cups. Sprinkle with granulated sugar.
- Bake in preheated oven for 16 to 21 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
Courtesy of 750 Best Muffin Recipes by Camilla V. Saulsbury
© 2010 www.robertrose.ca Reprinted with publisher permission.
♥♥
As any of my regular readers already know, I’m a BIG fan of muffins! So, when I had the opportunity to test-drive this MASSIVE muffin collection, I was a happy camper! 😉
And 750 Best Muffin Recipes did not disappoint. This is a fantastic baking book and one that every muffin lover needs to have!
So far, I have made the:
-Toasted Walnut Muffins (Satisfying and not too sweet, perfect for breakfast)
-Oatmeal and Prune Muffins ( I ♥ prunes and these are VERY satisfying, with a nice “toothsome” texture)
–Brown Rice and Cheese Muffins (These were AMAZING served with the Cream of Cauliflower and Tarragon Soup from The Groovy Green Kitchen II: Simply, Super, Supper Soups)
And on the menu today:
-Coconut Crumb Muffins (These look so delish, LOADED with coconut in the muffins and topping them too)
I’m planning to try one or two new muffin recipes each week, to work my way through this book. That’s going to take a while but what a yummy journey it will be. 😉
What do I like about this cookbook, well…everything actually!
The recipes are creative, original, easy to make, LOTS of variety (and that includes everything from the top muffin classics, coffeehouse gourmet muffins, gluten free muffins and a good selection of vegan ones too!)
Another plus, from what I’ve noted so far, none of the recipes are heavy on sugar or a lot of other unhealthy ingredients…it really is the ultimate muffin-lovers collection and I’m so glad to have a copy to enjoy, again and again and again!
The only thing that I am tweaking a bit in each recipe is when adding: coconut, fruit, nuts, etc…to the mix. I always add these with the dry ingredients, (not as the last additions) to dredge them with the flour etc. and to help to keep them from sinking to the bottom of the muffins when mixed. A little baking tip that has worked well over the years. No problem making this slight change and for me, it’s just a long-time personal preference.
And I hope you enjoy the two luscious muffin recipes featured above,that were graciously provided by Robert Rose, the publishers of this cookbook. Stop by their site to see all their bestselling cookbook choices.
And definitely DO plan to order a copy of 750 Best Muffin Recipes soon!
750 Best Muffin Recipes (Amazon.ca)
750 Best Muffin Recipes (Amazon.com)
Now I’m off to the kitchen to get those muffin cups ready! 😉
Happy Baking!
My “Other” Bran Muffin Recipe
I ♥♥ bran muffins!
And based on the number of weekly visitors to this blog searching for bran muffin recipes, I’m in good company. 😉
I’ve posted this fav bran muffin recipe from Not Just for Vegetarians, a couple of times and it’s been a muffin recipe that I’ve had many good comments about, over the years.
My “other” bran muffin recipe from NJFV is one I don’t make that often. Don’t really know why, seem to always revert back to Extra-Easy, Extra Moist Bran Muffins.
But last week, thought I’d give my Quick and Easy Bran Muffins a go, with pecans and coconut added and a pecan on top of each one!
Yummm….these muffins have a slightly lighter texture than my “stand bys” but just as good overall. And no buttermilk or yogurt required, which I didn’t have on hand.
Not overly sweet either. Unlike a lot of commercial bran muffins (I don’t think I’ve ever eaten a really good commercial muffin, have you?) and some recipes too; making these a healthier choice.
I’m including the recipe for Quick and Easy Bran Muffins on page 2.
If you give them a try or have already, let me know if you liked these muffins.
I’d like one right now actually but no baking today, just been too hot! Cooler temps. on the way though, can’t wait. 🙂
Happy Week and Happy Baking.
PS: Speaking of healthier choices: I just posted a new review of Jane Fonda’s Fit & Strong DVD, over at My Real Life Reviews. Hope you’ll stop by soon.
Savory Cheddar-Cheese Muffins
These muffins have received rave reviews from so many of my cookbook readers. And thousands of page reads, here at Veggies…So easy to make and always delicious. Adding crushed, dried herbs makes these muffins ideal to accompany any soup. Leave the herbs out, add your favorite jam or preserves and you have a satisfying breakfast to go. Enjoy!!!
Makes 8 large muffins.
2 C. unbleached white flour
2 teas. baking powder
½ teas. sea salt
1 C. shredded sharp Cheddar cheese (no subs.)
Optional herbs: 1/2 – 1 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend
1 C. milk
1 large egg, beaten
¼ C. light olive or vegetable oil
Preheat oven to 400. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350 after first 10 minutes if browning too fast.
Variation: Use buttermilk instead of regular milk. If using buttermilk, substitute 1 teas. baking powder and 1 teas. baking soda instead of the 2 teas. baking powder as written above.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.