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Featured Cookbook
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Refrigerator Pumpkin Bran Muffins
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Gingerbread Loaves
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Eggnog Quick Bread
Book Description
Muffins and quick breads hold their very own magic. The basics--flour, sweetener, butter or oil, egg--take on wonderfully varied character depending on what you choose for flavorings and "extra" ingredients such as fruit or nuts. These quick-fix breads are very gratifying for beginning and expert bakers alike, as the preparation and baking are quick and the results, superb.
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Pillsbury: Best Muffins and Quick Breads : Favorite Recipes from America's Most-Trusted Kitchens (Pillsbury)
Authors:
Date: March 1999
ISBN: 0609602837
Publisher: Clarkson Potter
Hardcover
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The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package
Prep Time: 20 minutes (Ready in 45 minutes)
Yield: 30 muffins
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2 cups shreds of whole bran cereal
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1 1/2 cups buttermilk*
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1 cup canned pumpkin
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1/2 cup oil
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2 teaspoons grated orange peel
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2 1/2 cups all-purpose flour
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1 1/2 cups sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1/2 teaspoon salt
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1/4 teaspoon cloves
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1/4 teaspoon allspice
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1/2 cup chopped nuts, if desired
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3 tablespoons sugar
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In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.
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To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
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When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
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Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.
High Attitude (Above 3,500 Feet): Decrease sugar in batter to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving
Serving Size: 1 Muffin. Calories 170 - Calories from Fat 50 - Total Fat 6 g Saturated Fat - 1 g Cholesterol 15 mg - Sodium 125 mg - Dietary Fiber 3 g
Dietary Exchanges: I Starch, 1/2 Fruit, 1 Fat OR 1 1/2 Carbohydrate, 1 Fat
More From This Book:
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Refrigerator Pumpkin Bran Muffins
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Gingerbread Loaves
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Eggnog Quick Bread
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