Featured Cookbook

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1. Apple-Yogurt Muffins

2. Alaskan Blueberry Coffee Cake

3. Potato and Bacon Scones

Book Description

This book offers the largest collection available of sure-fire recipes for muffins and other popular comfort foods. Author Gregg Gillespie uses the same innovative format and easy-to-follow preparation notes that made the 1001 recipe series--led by the bestselling 1001 Cookie Recipes--so popular. Both expert and novice bakers will find a seemingly endless variety of quick-and-easy recipes guaranteed to delight the whole family and embellish the standard coffee break or meal with a taste of

... (more)

1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads

Authors: Gregg R. Gillespie

Date: October 1998

ISBN: 1579120423

Publisher: Black Dog & Leventhal Publishers

Hardcover

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Makes 11 to 12 muffins

• 1 1/2 cups all-purpose flour

• 3/4 cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 medium apple, peeled and grated

• 1/2 teaspoon salt

• 2/3 cup sour milk or buttermilk

• 2/3 cup plain yogurt or sour cream

• Caramel Sauce (see recipe below)

1. Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups.

2. In a large bowl, blend together the flour, sugar, baking powder, baking soda, apple, and salt. In a medium bow, blend the milk and yogurt until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened.

3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Caramel Sauce.

Caramel Sauce

Makes 1 to 1 1/4 cups

• 1/2 cup light or dark corn syrup

• 6 ounces caramel candies

• 1/4 cup unsweetened evaporated milk

• 1/2 cup toasted nuts or semisweet chocolate chips

1. In a small saucepan, combine the corn syrup, caramel candy, and milk. Set the pan over medium

2. heat and stir constantly until the candy has melted and the sauce is very smooth. Stir in the nuts and serve warm or at room temperature (do not chill before serving).

More From This Book:

1. Apple-Yogurt Muffins

2. Alaskan Blueberry Coffee Cake

3. Potato and Bacon Scones

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