Friday, 18 May 2012

Muffins for Everyone! Gluten-Free Muffins and Vegan Muffins. Because Everyone Deserves a Good Muffin.

Do you have to give up your favourite foods because you maintain a vegan or gluten-free diet? No way! Now you can have your muffins and eat them too, with two new specialty cookbooks from Camilla V. Saulsbury.

I believe it was Socrates who said, "A muffin-free life is not worth living." And I couldn't agree more. So get out your old muffin pans, you can finally have muffins back in your life.

150 Best Gluten-Free Muffin Recipes
by Camilla V. Saulsbury

Paperback, 192 pages

The perfect muffin book for those who are sensitive to gluten but still want to have muffiny goodness! Camilla shows you how to stock a gluten-free baking pantry and how to make the best GF muffins!

Chapters Include:
Muffin Mastery
Ingredients for Gluten-Free Muffins
Equipment
My Top 15 Muffins
Breakfast Muffins
Coffeehouse Muffins
Lunch and Supper Muffins
Global Muffins

Sample recipes for you to try at home:

Berry Corn Muffins (page 49)
Makes 12 muffins

These tender, not-too-sweet muffins, which echo the clean corn flavor of polenta, are delicious alongside a steamed latte or a cup of Darjeeling - or all on their own.

•    Preheat oven to 400°F (200°C)
•    12-cup muffin pan, greased

1 cup    Brown Rice Flour Blend    250 mL
    (see page 10)
1 cup    stone-ground yellow    250 mL
    cornmeal
2 tsp    gluten-free baking powder    10 mL
¾ tsp    xanthan gum    3 mL
½ tsp    baking soda    2 mL
½ tsp    salt    2 mL
1    egg    1
½ cup    granulated sugar    125 mL
1 cup    buttermilk    250 mL
¼ cup    unsalted butter, melted    60 mL
2 tsp    finely grated lemon zest    10 mL
1 cup    raspberries, blackberries    250 mL
    or blueberries
3 tbsp    turbinado sugar    45 mL

1.    In a large bowl, whisk together flour blend, cornmeal, baking powder, xanthan gum, baking soda and salt.
2.    In a medium bowl, vigorously whisk egg. Whisk in granulated sugar, buttermilk, butter and lemon zest until well blended.
3.    Add the egg mixture to the flour mixture and stir until well blended. Gently fold in raspberries.
4.    Divide batter equally among prepared muffin cups. Sprinkle with turbinado sugar.
5.    Bake in preheated oven for 20 to 25 minutes or until 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.

Make It Casein-Free:

Replace the buttermilk with non-dairy buttermilk (see page 20). Replace the butter with unrefined virgin coconut oil, warmed, or vegan margarine, melted.

Excerpted from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.


Fresh Herb Ricotta Muffins (page 133)
Makes 12 muffins

Serve these alongside cold sliced deli chicken, ham or roast beef for an easy summer lunch or supper.

•    Preheat oven to 350°F (180°C)
•    12-cup muffin pan, greased

1½ cups    Brown Rice Flour Blend    375 mL
    (see page 10)
1 tbsp    gluten-free baking powder    15 mL
½ tsp    salt    2 mL
½ tsp    xanthan gum    2 mL
1⁄8 tsp    freshly ground black pepper    0.5 mL
1 tbsp    granulated sugar    75 mL
2    eggs    2
2⁄3 cup    buttermilk    150 mL
½ cup    whole-milk ricotta cheese    125 mL
3 tbsp    unsalted butter, melted    45 mL
½ cup    chopped walnuts, toasted    125 mL
¼ cup    chopped assorted fresh herbs,     60 mL
    such as chives, mint, basil,
    parsley, tarragon and cilantro

1.    In a large bowl, whisk together flour blend, baking powder, salt, xanthan gum and pepper.
2.    In a medium bowl, whisk together sugar, eggs, buttermilk, cheese and butter until well blended.
3.    Add the egg mixture to the flour mixture and stir until well blended. Gently fold in walnuts and herbs.
4.    Divide batter equally among prepared muffin cups.
5.    Bake in preheated oven for 23 to 27 minutes or until 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 slightly. Serve warm.

Tip: When storing fresh cut herbs in the refrigerator, gently wash them in cool water and shake the excess water from the leaves (it's fine if they're slightly damp). Wrap the herbs in paper towels and store them in the vegetable crisper.

Excerpted from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.



150 Best Vegan Muffin Recipes
by Camilla V. Saulsbury

Paperback, 192 pages

Camilla shows you how to use such ingredients as non-dairy milk, soy yogurt, coconut oil, and ground flax seeds to make moist and delicious vegan muffins. She teaches you how to stock a vegan baking pantry and how to bake delicious vegan muffins of every imaginable variety!

Chapters Include:
Muffin Mastery
Ingredients for Vegan Muffins
Equipment
My Top 20 Muffins
Breakfast Muffins
Coffeehouse Muffins
Lunch and Supper Muffins
Global Muffins

Sample recipes for you to try at home:

Fresh Plum Muffins with Walnut Sugar Tops (page 90)
Makes 10 muffins

These muffins would be terrific made with any type of stone fruit - peaches, nectarines, apricots - so feel free to substitute your summertime favorites for the plums.


•    Preheat oven to 350°F (180°C)
•    12-cup muffin pan, 10 cups lined with paper liners

Topping
½ cup    finely chopped walnuts    125 mL
2 tbsp    vegan granulated sugar or    30 mL
    evaporated cane juice
¼ tsp    ground nutmeg    1 mL

Muffins
1 cup    whole wheat pastry flour    250 mL
1 cup    all-purpose flour    250 mL
2½ tsp    baking powder    12 mL
½ tsp    ground cinnamon    2 mL
½ tsp    baking soda    2 mL
½ tsp    salt    2 mL
¾ cup    vanilla-flavored soy yogurt    175 mL
½ cup    agave nectar    125 mL
¼ cup    vegetable oil    60 mL
1 tsp    vanilla extract    5 mL
1½ cups    diced firm-ripe plums    375 mL

1.    Topping: In a small bowl, combine walnuts, sugar and nutmeg. Set aside.
2.    Muffins: In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
3.    In a medium bowl, whisk together yogurt, agave nectar, oil and vanilla until well blended.
4.    Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in plums.
5.    Divide batter equally among prepared muffin cups. Sprinkle with topping.
6.    Bake in preheated oven for 20 to 25 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 3 minutes, then transfer to the rack to cool.

Tip: To find a ripe plum, hold one in the palm of your hand. It should feel heavy. There should be some give, particularly at the blossom end (opposite the stem end). Hard plums will soften a little in a brown paper bag at room temperature within 2 days. But plums won't sweeten appreciably after they're picked: the sugars must develop on the tree.

Excerpted from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.


Sweet Potato Sage Muffins (page 142)
Makes 12 muffins

Sweet potatoes take beautifully to muffin form. The sage and green onions make an ideal foil for the sweetness of the potatoes.

•    Preheat oven to 350°F (180°C)
•    12-cup muffin pan, greased

¾ cup    non-dairy milk (soy, almond,rice, hemp) 175 mL
2 tsp    cider vinegar    10 mL
2¼ cups    all-purpose flour    550 mL
2½ tsp    baking powder    12 mL
1½ tsp    salt    7 mL
1 tsp    dried sage    5 mL
½ tsp    baking soda    2 mL
2 tbsp    vegan granulated sugar or    30 mL
    evaporated cane juice
1⁄3 cup    vegetable oil    75 mL
1    can (15 oz/425 mL) sweet potatoes,     1
    drained and mashed (or 11⁄2 cups/
    375 mL cold mashed cooked sweet potatoes)
1⁄3 cup    finely chopped green onions (scallions)    75 mL

1.    In a glass measuring cup, combine milk and vinegar. Let stand for 5 minutes.
2.    In a large bowl, whisk together flour, baking powder, salt, sage and baking soda.
3.    In a medium bowl, whisk together sugar, milk mixture and oil until well blended. Stir in sweet potatoes until blended.
4.    Add the sweet potato mixture to the flour mixture and stir until just blended. Gently fold in green onions.
5.    Divide batter equally among prepared muffin cups.
6.    Bake in preheated oven for 22 to 27 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 5 minutes, then transfer to the rack. Serve warm or let cool completely.

Tips: Be careful measuring the sage for this recipe. Although the musky, minty and slightly floral flavor of the herb is delectable in combination with the sweet potatoes, it is very pungent: too much and the flavor can be overwhelming.
If making the mashed sweet potatoes from scratch, prepare them without milk and butter. They can be easily prepared in the microwave: Scrub sweet potatoes (about 2 medium for this recipe) and pierce each a few times with a fork. Place on a microwave-safe plate lined with a paper towel. Microwave on High, turning halfway through, for 4 to 5 minutes for the first potato plus 2 to 3 minutes for each additional potato. Let cool. Cut in half, scoop the flesh into a bowl and mash with a fork.

Excerpted from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.