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 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! 😉
Oat Bran Blueberry Muffins
I haven’t posted a recipe in a while but I HAVE been cooking and baking a lot. 🙂
Today is no exception. On the menu: Slow-Cooker Veggie Beet Borscht (new recipe from my upcoming cookbook), Bread Machine Rye and Fennel Bread (also from my upcoming cookbook) and Pineapple Cupcakes.
I’m getting hungry just typing this LOL. 😉
I’ve also been on a bit of a “muffin kick” .
I bought some wonderful organic blueberries at our local food co-op recently and made up a batch of yummy blueberry muffins.
These are from my cookbook: Not Just for Vegetarians and they include the goodness of oat bran in them.
Adding coconut to top them is an idea I got from another muffin recipe. You can skip this step if you don’t like coconut. But it does add a nice crunchy topping, without the calories of streusel- types of toppings, with extra sugar, butter….
See following page for complete recipe.
What’s your fav muffin and if possible, do include a link to the recipe!
Happy Weekend and Happy Baking! 🙂
Making Chili? Try These Cornbread Muffins! :<)
I made a big batch of Slow-Cooker Chili yesterday and thought some cornbread muffins or scones would be nice to go with it. Instead of my usual stand-by recipes, I decided to take a browse online and found this one at the Land O Lakes site:
These muffins were wonderful!
I don’t know why the comments/reviews on the site vary so much about these, some people loved them and others ..not so much.
I did tweak the recipe a bit:
-Instead of milk I used water .
– I baked them at 400F not 425F to avoid overbrowning.
-Also, DO use paper liners when you make these. I was out of liners and they were a bit hard to get out of the tin afterwards.
-I made 8 large muffins instead of 12.
I wish I had my own photo to share but the last 3 were finished off at breakfast today with cherry jam. Joe is a “hearty” eater, nuff said! 😉
Happy Baking and Happy New Year. 🙂
An (almost) Guilt-Free Chocolate Treat!
I was craving chocolate (big time!) a few days ago and not a square of chocolate was to be found in the fridge. 😦
I decided to browse through my cookbook: Not Just for Vegetarians and made these: Chocolate Oatmeal Muffins as a almost guilt-free chocolate “fix” instead of heading to the store. I’m glad that I did.
Yummy, oh so moist and chocolatety too.
And not too bad when it comes to healthier ingredients. A better choice than a chocolate bar! 😉
I keep sugar to a minimum in all my baking and used about a 1/2 cup for these. You might want to add a bit more, to taste if you like sweeter dessert muffins.
The oatmeal keeps them nice and moist, even the next day.
I made BIG muffins, that’s why there’s only 6 in the photo above. Eight regular muffins can easily be made from one batch of batter.
Hope you enjoy these muffins too and do let me know if you try them. 🙂
The complete recipe for: Chocolate Oatmeal Muffins is on page 2.
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.
A Popular Post/Recipe Revisited
This Cheddar Cheese muffin recipe is consistently one of my top 5 read posts at Veggies.. each week. If you haven’t tried them yet, I’m sharing the recipe here again. Perfect with soups, stews, chili or as for breakfast topped with your favorite preserves. Enjoy!
My apologies for the tiny photo/wonky spacing in recipe. Word Press is NOT cooperating!!!
See page 2 for complete recipe.
It’s Cranberry Time Again!
I just LOVE cranberries!
The gorgeous red color, their tart, unique flavor, the memories they bring to mind from holidays past.
Here’s a link to one of my favorite cranberry muffin recipes:
And here’s another pic that brings Christmas holidays and childhood snow days to mind:
Happy Baking and I do hope you are also enjoying a winter wonderland, where you are!
A Good Add-On Recipe with Soup!
I’ve noted a lot of hits for this Cheddar Cheese muffin recipe in the past few days. There must be quite a few people searching for a good add-on/sides to go with soups, chili etc… this time of year.
These muffins are consistently good. Nice texture, quick to make and a wonderful flavor. I also make them without the herbs for a breakfast-type muffin (yummy with blueberry or blackberry jam). They would be perfect with the Cream of Cauliflower soup recipe (post directly below this one). Do let me know if you give these a try!
On the home front, I’m working on a number of projects (as usual) including getting a number of knit and crochet items blocked and ready to wear or give as gifts. There’s quite a stash of these, waiting! I blocked a beautiful moss green wool/hemp shawl last night and another one to do tonight. I will share pics as soon as I get a few more completed. It’s nice to finally see the final results. I don’t know why it’s sometimes hard to get to this final step. Is blocking ever fun? LOL I’m making progress now.
I also have some online projects in the works that will be finalized soon. I’m very excited about these and again, will share more about this soon.
What are you working on this week? 🙂 Do tell!
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.