Sunday, 24 October 2010

Every Kind of Muffin You Can Imagine

Imagine having, at your fingertips, a selection of recipes for every kind of muffin you can think of.
All the classics; the favourite coffeehouse flavours, savoury muffins and sweet. Superfood muffins, gluten-free and even vegan muffins. Muffins that your grandma used to make and muffins with flavours from all over the world.

Camilla V. Saulsbury, author of 11 cookbooks and winner of many American cook-off competitions including the National Chicken Cook-Off, Build a Better Burger Contest, and the Food Network's Ultimate Recipe Showdown- Cookies episode, has come out with the ultimate compendium of delicious muffin recipes.
Not only will you find unique recipes like Italian Fig Muffins, Golden Apricot Quinoa Muffins, Tarragon, Tomato and Bacon Muffins, and Five-Spice Asian Pear Muffins, you will also find a guide to ingredients and equipment and a quick lesson in Muffin Mastery.

In our Kitchen Puppy test kitchen we made two batches of delicious muffins and were thrilled not only by their taste but also by how light and moist they turned out. (I am guilty of occasional heavy and dense muffins)

Muffins are the ultimate portable food. I love them for lunch box treats and breakfast on the go. They are perfect for my commuters and now they will have no end of delicious variations to choose from.

750 Best Muffin Recipes
Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites
Camilla V. Saulsbury
Softcover, 512 pages

Yogurt Muffins with Almond Cardamom Streusel
 makes 12 muffins

Topped with a toasty almond streusel and subtly spiced with cardamom and cinnamon, these amazing muffins are a stellar way to begin the day.
  • Preheat oven to 375°F (190°C)
  • 12-cup muffin pan, lined with paper liners
Streusel
2/3 cup (150 mL) sliced almonds, finely chopped
1/3 cup (75 mL)  packed light brown sugar
2 Tbsp (30 mL) unsalted butter, melted
¾ tsp (3 mL) ground cardamom

Muffins
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground cardamom
2/3 cup (150 mL) granulated sugar
2 eggs
1/3 cup (75 mL) vegetable oil
½ tsp (2 mL) almond extract
1 cup (250 mL) plain whole-milk yogurt

  1. Streusel: In a small bowl, combine almonds, brown sugar, butter and cardamom until blended. Refrigerate until ready to use. 
  2. Muffins: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and cardamom. 
  3. In a medium bowl, whisk together sugar, eggs, oil and almond extract until blended. Whisk in yogurt until blended. 
  4. Add the egg mixture to the flour mixture and stir until just blended. 
  5. Divide batter equally among prepared muffin cups. Sprinkle with streusel. 
  6. Bake in a preheated oven for 17 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool. 
~
Decadent Carrot Cake Muffins
makes 18 muffins

I regularly make these for coffee hour after church and always have people beg for the recipe. They aren't too sweet and have a moist, dense texture from the carrots, coconut and apple. When I make them to eat at home, I tend to play with what I throw into the batter - for example, and handful of pumpkin seeds or toasted walnuts in place of the pecans, or dried blueberries, cherries or cranberries in place of the raisins. The beauty of this recipe is that you can increase the spices or omit the nuts and it will still taste great. 
  • Preheat oven to 350°F (180°C)
  • Two 12-cup muffin pans, 18 cups, greased
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking soda
2 tsp (10mL) ground cinnamon
¼ tsp (1 mL) salt
1¼ cups (300 mL) granulated sugar
3 eggs
1 cup (250 mL) vegetable oil
2 tsp (10 mL) vanilla extract
1 tart apple, such as Granny Smith, peeled and coarsely shredded
2 cups (500 mL) coarsely shredded carrots
½ cup (125 mL) raisins
1/3 cup (75 mL) sweetened flaked or shredded coconut
1 cup (250 mL) chopped pecans (I used hazelnuts)

  1. In a large bowl, whisk together flour, baking soda, cinnamon and salt. 
  2. In a medium bowl, whisk together sugar, eggs, oil and vanilla until well blended. Mix in apple
  3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in carrots, raisins and coconut. 
  4. Divide batter equally among prepared muffin cups. Sprinkle with pecans. 
  5. Bake in preheated oven for 18-22 minutes or until tops are golden 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.