Siegel Helene - Totally muffins cookbook

Other cookbooks in this series: The Totally Garlic Cookbook The Totally Chile Pepper Cookbook The Totally Mushroom Cookbook The Totally Corn Cookbook The Totally Cookies Cookbook The Totally Teatime Cookbook The Totally Coffee Cookbook

Copyright 1995 by Helene Siegel and Karen Gillingham. Illustrations copyright 1995 by Carolyn Vibbert. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without permission in writing from the publisher. The Totally Muffins cookbook is produced by becker&mayer!, Ltd. Interior design: Susan Hernday Interior illustrations: Carolyn Vibbert Library of Congress Cataloging-in-Publication Data Siegel, Helene.

Totally Muffins Cookbook / by Helene Siegel and Karen Gillingham. p. cm. ISBN-13: 978-0-89087-756-2 ISBN-10: 0-89087-756-4 1. Muffins I. II. Title. TX770. TX770.

M83S53 1995 641.815dc20 95-13579 CIP eBook ISBN9781607749080 Celestial Arts Publishing P.O. Box 7123 Berkeley, CA 94707 v4.1 a

Do you know the muffin man, The muffin man, the muffin man?Do you know the muffin man?He lives in Drury Lane. If you are a muffin eater or even a muffin nibbler, you owe it to yourself to become a muffin baker. No other form of baking offers such high return for such low investment. All it takes is about ten minutes mixing time and twenty minutes baking time to whip out the freshest, tangiest blueberry muffins, the most wholesome nutty brown cranberry muffins, carrot muffins that beg to be eaten, and dark chocolate cherry muffins rich enough to pass for dessert. It doesnt take any fancy equipment or culinary technique to achieve results that almost always surpass the lead-weight, chemically enhanced store-bought kind. Muffins, the handheld answer to cake, are an American phenomenon of the last 150 years.

They owe their existence to the development of chemical leaveners like baking soda and powder that speed up the rising process. Our collection of simple, honest, all-American goodies is arranged in four categories for easy access: classic muffins for purists who crave nothing more than a perfect blueberry or banana nut muffin to start their day; party muffins for sweet tooths who crave illicit thrills like chewy caramel apple muffins or vanilla-spiked macadamia cake with their afternoon coffee; savory muffins with flavorings like aniseed, caraway, potatoes, fresh herbs, and chile peppers to provide a tasty bread or roll alternative for quick suppers; and health muffins for those who are always on the lookout for healthful but delicious snacks. Be warned, however, our definition of good for you is a loose one. These muffins are packed with bran, oats, nuts, seeds, vegetables, and herbs but they also have things like sugar and buttermilk to balance and enhance the flavors. So all you need to do is follow the recipes and excellent muffins are sure to follow. Baking Soda vs. Baking Soda vs.

PowderBaking soda and baking powder give muffins the boost they need to rise in minutes, rather than the hours it takes a yeast dough to rise. Here is how the two differ: Baking soda, or sodium bicarbonate, is always used in combination with a sour ingredient like sour cream, buttermilk, yogurt or lemon juice. The general rule is teaspoon soda for each cup sour liquid or tablespoon lemon juice. Baking soda is activated as soon as it gets wet, so bake quickly when it is used alone.Baking powder, a combination of baking soda, two acids and cornstarch, is easier to work with. Since the acid is already added it does not need anything to neutralize it and since it is double acting you have a little more time to get things in the oven. It starts bubbling first when liquid is applied and again with heat.

The hotter the oven, the better and quicker the rise.When in doubt, rely on baking powder. The general rule is 1 teaspoons powder to each cup flour. Each teaspoon soda replaces 2 teaspoons powder. For all-purpose muffin baking, you cant go wrong with 1 tablespoon baking powder.CONVERSIONSLiquid 1Tbsp= 15 ml cup = 2 fl. oz = 60 ml 1 cup = 8 fl. oz = 250 ml Dry cup = 4 Tbsp = 2 oz = 60 g 1 cup = pound = 8 oz = 250 g Flour cup = 60 g 1 cup = 4 oz = 125 g Temperature 400 F = 200C = gas mark 6 375 F = 190C = gas mark 5 350F = 175C = gas mark 4 Miscellaneous 2 Tbsp butter = 1 oz = 30 g 1 inch = 2.5 cm all-purpose flour = plain flour baking soda = bicarbonate of soda brown sugar = demerara sugar confectioners sugar = icing sugar heavy cream = double cream molasses = black treacle raisins = sultanas rolled oats = oat flakes semisweet chocolate = plain chocolate sugar = caster sugar

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