We have had many challenging experiences throughout our years of writing and publishing cookbooks, but we can say that it has been a truly rewarding experience as it has given us the opportunity to work together and with such wonderful people. Among the many we wish to thank are the following:
Georgies mother, Geneva Hewitt, for kitchen testing our recipes in Texas; John and Charles Derick and the patrons of JDs Restaurant; Claudine Morgan and staff at The Guarantee Bank in Gatesville, Texas; the District IV employees at the Colorado State Highway Department; Drs. Cooper and Kaplan and staff; the people at the Windsor Center; our families and friends for tasting our many muffins, both successes and failures.
Those who sent us recipes to be tested and included in this cookbook.
The staff at the Tattered Cover Book Store for their encouragement during our great muffin project.
Our families, L.G, Bob, Heidi, Wade, Toni, Wendi, Shawn and Heather, for enjoying muffins for breakfast, lunch, dinner, snacks, picnics, etc.
Photographer Joyce Oudkerk Pool, who turned an ordinary muffin cookbook into a work of art.
Editor Michelle Branson, for her support and tremendous enthusiasm for this project. And to the great staff at Gibbs Smith, Publisher, for believing in our muffin cookbook and working with us to complete it.
introduction
Image B
Following the success of our first book, Colorado Cookie Collection, a friend at the Tattered Cover Bookstore in Denver suggested we write a muffin book. It wasnt until after agreeing to write the book that we realized the only thing we knew about muffins was how much we loved them. With the help of friends and families, we spent a year researching, experimenting with and tasting hundreds of muffins until we came up with the best. After a recipe was selected it was sent to Texas to be tested in home kitchens at a lower altitude. Fortunately, we found that altitude had little effect on our recipes if the oven was preheated and adjustment was made in cooking time (see Helpful Hints). From these we selected a variety of recipes for you that are not only easy to make, but also taste delicious.
During this great muffin project we came to the realization that in many ways our approach to baking differed. Mother Earth, Cyndi, cooks from scratch and is one of those incredibly organized cooks who does those wonderfully domesticated things in the kitchen. She is the one who grows her own fruits and vegetables, always has cookies in the cookie jar, and can feed an army of teenagers in fifteen minutes. Georgie, the Queen of Easy, who thinks of herself as an efficient assembler when it comes to cooking, buys most everything canned, sliced, diced and shredded from the grocery store. She thinks it helps the economy and, most importantly, leaves time for curling up with a good book.
In spite of our differences, we found that both of us have a real desire to write cookbooks that are used, not just shelved. We wanted Muffins to be one of those books. Sitting at the kitchen table one afternoon, we outlined the features necessary for a great, easy-to-use cookbook for the Cyndis and Georgies of the world. It didnt take long to decide that a cookbook, to be well used, must have recipes with the most basic instructions and ingredients, include baking tips, appeal to the new cook as well as to the most experienced, and look fantastic. What better cookbook than Muffins?
We feel that the collection of recipes we ultimately included in Muffins and the format we chose to use have made this muffin book one of a kind. Not only is it a wonderful addition to your own cookbook library, it also makes an excellent gift for any Cyndi or Georgie.
Enjoy your Muffins and happy baking! (Image C and D)
Image C
Image D
helpful hints
substitutions we found useful
Replace buttermilk by souring 1 cup milk with 1 tablespoon lemon juice or white vinegar.
Buttermilk and sour cream are interchangeable.
Egg substitutes can be used in place of eggs. The package will state equivalents. Eggs and egg substitutes should be used at or close to room temperature.
Interchange ingredients; e.g., apricots for peaches, dried cranberries for dried cherries, honey for 1/2 the molasses, light brown sugar for dark brown sugar (the difference is the amount of molasses mixed with sugar).
For cream-style corn, substitute whole kernel corn plus 1/2 cup milk, buttermilk or plain yogurt. Add a pinch of baking soda.
For fewer calories, use vegetable spray.
Using oil in place of shortening in equal amounts is a matter of preference. With all the hoopla about trans fats, we generally substitute oil in most of our baking.
Decreasing or omitting salt in recipes is okay. Salt is a flavor enhancer, but isnt always healthy.
Sugar substitutes can replace equal amounts of granulated sugar; however, we have found that using equal amounts makes muffins too sweet so we cut the amount by 1/3. Baked products wont brown as well with sugar substitutes.
Oats and quick oats can be interchanged. Old-fashioned or steel-ground oats may make the product grainier.
Using more mashed ripe bananas in a recipe is okay without changing the end product too much. Muffins will be moister and heavier. Ripe bananas can be frozen until ready to use. When slightly thawed, they are easy to remove from the peel.
Make your own oat bran by pulsing regular oats in a food processor until finely ground.
Muffin recipe batter can be baked in loaf pans to make quick bread if desired. Longer baking time is required.
Additions to sweet muffins: baking chips, fruits, dried fruits, nuts, extracts or liqueurs, spices.
Additions to savory muffins: hard cheeses, mustards, herbs, hot pepper sauce, Worcestershire sauce, chopped vegetables, nuts or seeds. (Image E)