Albright Barbara - More muffins : 72 recipes for moist, delicious, fresh-baked muffins

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: us.macmillanusa.com/piracy. Contents To our husbands, Ted and Lowell, who have consumed more muffins than mere mortal men could handle. Metric and Imperial Conversions All of the recipes in More Muffins were tested using U.S. Metric and Imperial Conversions All of the recipes in More Muffins were tested using U.S.

Customary measuring cups and spoons. Following are approximate conversions for weight and metric measurements. Results may vary slightly when using approximate conversions. Ingredients also vary from country to country. However, we wanted to include this list so youll be able to make muffins wherever you may be.

V OLUME C ONVERSIONS

150C.
325F.	160C.
350F.	175C.
375F.	190C.
400F.	200C.
425F.	220C.
450F.	230C.

U.S.

V OLUME C ONVERSIONS

U.S. Customary	Approximate Metric Conversion (ml)
1/8 teaspoon	0.5 ml
teaspoon	1.0 ml
teaspoon	2.5 ml
1 teaspoon	5.0 ml
1 tablespoon (3 teaspoons)	15.0 ml
2 tablespoons	30.0 ml
3 tablespoons	45.0 ml
cup (4 tablespoons)	60.0 ml
1/3 cup (51/3 tablespoons)	79.0 ml
cup (8 tablespoons)	118.0 ml
2/3 cup (102/3 tablespoons)	158.0 ml
cup (12 tablespoons)	177.0 ml
1 cup	237.0 ml

L ENGTH C ONVERSIONS

U.S. Inches	Approximate Metric Conversion (cm)
3/8 inch	Scant 1 cm
inch	1.0 cm
3/8 inch	1.5 cm
1 inch	2.5 cm
2 inches	5.0 cm
3 inches	7.5 cm
4 inches	10.0 cm
5 inches	12.5 cm
6 inches	15.0 cm
7 inches	17.5 cm
8 inches	20.0 cm
9 inches	22.5 cm
10 inches	25.0 cm
11 inches	27.5 cm
12 inches	30.0 cm
13 inches	32.5 cm
14 inches	35.0 cm
15 inches	37.5 cm

C OMMONLY U SED I NGREDIENT C ONVERSIONS

A LL-PURPOSE FLOUR, UNSIFTED AND SPOONED INTO THE CUP
Volume	Ounces	Grams
cup	1.1 oz	31 gm
1/3 cup	1.5 oz	42 gm
cup	2.2 oz	63 gm
1 cup	4.4 oz	125 gm
G RANULATED SUGAR
Volume	Ounces	Grams
1 teaspoon	.1 oz	4 gm
1 tablespoon	.4 oz	12 gm
cup	1.8 oz	50 gm
1/3 cup	2.4 oz	67 gm
cup	3.5 oz	100 gm
1 cup	7.1 oz	200 gm
F IRMLY PACKED BROWN SUGAR
Volume	Ounces	Grams
1 tablespoon	.5 oz	14 gm
cup	1.9 oz	55 gm
1/3 cup	2.6 oz	73 gm
cup	3.9 oz	110 gm
1 cup	7.8 oz	220 gm
U NSALTED BUTTER
Volume	Ounces	Grams
1 tablespoon	.5 oz	14 gm
cup	2.0 oz	57 gm
1/3 cup	2.6 oz	76 gm
cup	4.0 oz	113 gm
1 cup	8.0 oz	227 gm
N UTS
Volume	Ounces	Grams
cup	1.0 oz	28 gm
1/3 cup	1.3 oz	38 gm
cup	2.0 oz	57 gm
1 cup	4.0 oz	113 gm

Introduction Fifteen years after the publication of our book Mostly Muffins, we are delighted that the passion for muffins continues and that we are writing a second book on this delicious topic. There were so many flavors yet to be done. Even though we are busy working moms now, making a batch of muffins can usually be squeezed in sometime during the day, and thanks to our always gracious editors, we took a while (years, in fact!) to finish these recipes. Lots has changed with muffins in America. There are stores solely devoted to selling muffinsin fact, some of the stores have the same name as our first book.

Now there are muffin pans available in every size and shape, so weve got chapters for mini and mega muffins, as well as the standard size. Consumers have become interested in muffins that are lower in fat, so weve included a chapter to help you out with muffins that were developed with a nod toward their healthfulness. (One change weve noticed is that milk without fat used to be called skim milk. Now its called fat-free milk. One brand even had a second line clarifying the new terminologyformerly skim milk.) Included in this book is a chapter weve called Muf-Funs. These are recipes that have some sort of relationship to muffins, are fun, and taste great.

Name aside, bear with us and be sure to give them a try. Weve included a few spreads as well. Weve had a great time making and eating More Muffins and we hope that you will soon be enjoying the delicious aroma of this all-new collection of muffins. Happy baking! Making Perfect Muffins Within forty minutes or less, you can be enjoying freshly made muffins. Muffins are quick and easy to make and you probably have the ingredients on hand right now for several of the recipes. The term muffin has come to include any small, cakelike baked good that is made in a muffin pan (and, admittedly, some of our creations are very much like cake).

Most of our recipes are made according to the classic muffin method, but a few use other techniques. In the standard method, dry ingredients such as flour, sugar, baking powder and/or baking soda, and salt are mixed together in one bowl. In another bowl, liquid ingredients including milk, eggs, and melted butter are stirred together. A well is made in the center of the dry ingredients and the liquid ingredients are added and stirred just to combine. Before preparing any recipe, read each one carefully. Then assemble the ingredients and equipment and prepare the pan.

For best results, use good-quality ingredients, equipment, and utensils. Our world is not standardized and muffin pan sizes are no exception. We tried to use the most common sizes of pans for developing our recipes. Most muffin batters can be used in other sizes of muffin cups, although you will probably have to fiddle a little bit with the baking times and the yields. Measure all ingredients carefully. Be sure to use the appropriate measuring cups for dry and liquid ingredients.