Muffins can be more than just a breakfast treat! We all love muffins. We're familiar with blueberry muffins and apple bran muffins and oatmeal raisin muffins, and these are all here. But what about Nordic Ham and Rye Muffins? Or Jalapeno Cheese Muffins? Or even Peanut Butter and Jelly muffins? Francesca DiPaolo offers dozens of ideas for turning leftovers into delectable muffin treats. These recipes are innovative, easy, and not just for the breakfast table or even just as a side accompaniment - many can be meals in themselves. The author doesn't just offer the recipes and wish you luck for a good result. She ensures success with invaluable baking hints and tips, including her primary muffin-baking principle - use separate bowls for wet and dry ingredients. Every recipe supports this method by being set up in two columns, one for the wet and one for the dry. Readers will also learn some baking basics like rack placement and oven temperature.
With the guiding hand of a professional baker and pastry chef, clear instructions, and recipes that have been tested and retested for pan size and proper yields, anyone can turn out consistently perfect muffins that will delight friends and family.
Über den Autor und weitere Mitwirkende
Francesca DiPaolo has a degree in Baking & Pastry Arts. She worked for six years for Holland America Cruise Lines as an assistant baker.