The Complete Muffin Cookbook The Ultimate Guide to Making Great Muffins Gloria Ambrosia

ISBN: 0-7570-0179-3 Length: 224 Pages Size:7.5 x 7.5-inch Format: Quality Paperback Category: Cooking Price: $14.95 Availability: In Print Click below for: Synopsis • Contents Introduction • Reviews

Synopsis

Close your eyes and imagine biting into a still-warm-from-the-oven Black Cherry Blossom or Pumpkin-Banana Muffin. Choose from such tempting choices as Apple Ginger and Triple-Apricot Ambrosia Muffins. And muffins aren’t just for breakfast anymore. With the right combination of ingredients--think pears, sun-dried tomato, cream cheese--muffins go great with soups and salads, or make a delicious snack.

The Complete Muffin Cookbook is an extraordinary collection of delectable muffins that are made with wholesome, nutritious ingredients. Each recipe includes precise nutritional information so you know exactly what you’re eating--and there’s even a chapter on Low-Fat and Still Yummy creations. Best of all, best-selling author and muffin-baker Gloria Ambrosia shares her muffin-making wisdom--her list of staples, detailing the various types of flour, sweeteners, and utensils used to help make sure her muffins are not only sensational, but also quick and easy to make. She even reveals the tips and techniques she has gathered over the years--from preparing the ingredients to freezing the baked masterpiece. From start to finish, you can whip up a tasty batch in less than thirty minutes.

So get ready to treat yourself to Gloria’s exquisite array of muffins. Delicious, natural, and immensely satisfying, these taste-tempting delights can make any time of the day a special occasion.

Gloria Ambrosia is a muffin-baking expert and the best-selling author of Gloria’s Glorious Muffins and Gloria’s Gourmet Low-Fat Muffins. In addition to creating muffins and writing cookbooks, she is a teacher of Buddhism and spirituality at retreat centers throughout the United States. Gloria received her master’s degree in Public Administration from the University of North Carolina.

Contents

Preface

Introduction 1. Helpful Hints and Information
2. Get-Up-and-Go Muffins
3. Crunchy, Crumbly, Fruity, Spicy Do-Da Muffins
4. Herby Cheesy Muffins Thangs
5. Holiday, Special Occasion, and Good Time Muffins
6. Extra-Effort-But-Worth-It Muffins
7. Low-Fat-and-Still-Yummy Muffins
8. Top-Notch Toppings

Metric Conversion Tables
Quick Recipe Reference
Index

Introduction

There is no love sincerer than the love of food.
--George Bernard Shaw

Muffins are on the rise, if you will pardon my pun. I mean, folks have been turning in their direction. Sure, muffins have long been a favorite treat, but never more so than in recent years. With all the talk about saturated fats, high blood cholesterol, and the need for more fiber and less sugar in our diets, muffins make sense. You can use oils that are low in saturated fats, whole grains that are high in fiber, and natural unrefined sweeteners. And muffins are quick and easy to make.

I turned to muffins for all these reasons and more. You see, I have quite a history with baked goods--especially breads and sweet cakes like coffeecake and donuts. You might say we have a personal relationship. When I was a kid, I used to eat six or eight slices of raisin toast for breakfast. Mmm, mmm. My mom couldn’t understand where I was putting it! Then for lunch, I’d take a couple of peanut butter sandwiches with a cream-filled cupcake or two for dessert--every day. When I learned in history class that the Romans conquered the world by feeding their soldiers grains and breads three times a day, I could really relate to what the soldiers had experienced. I figured that the soldiers must have been very happy people. You know what I mean? They must have felt as though they could conquer the world.

Over the years, I have tempered my youthful passions for gooey sweet breads and cakes made with refined ingredients. For one thing, I notice that I feel better when I have more whole grain fiber in my diet. The bulk does my system good. I also notice that sugar highs hurt more than delight me. The overall sluggishness I experience on the heels of consuming a glazed donut is too high a price for the few moments of pleasure while eating it. Research on cholesterol consumption and its correlation with heart disease has made me take a closer look at my tendency to put gobs of butter on bread or an inch of icing on a cake made with five eggs and a cup and a half of butter.

But my sweet tooth is still with me. All my teeth are sweet! So in recent years, I’ve searched for baked goods that satisfy my pining for sweets without compromising my desire for good nutrition. Is it any wonder I’ve turned to the natural sweetness of muffins? Sometimes it’s the most ordinary things in life that bring about the most extraordinary delights, isn’t it? When it comes down to it, I’d rather bake muffins than any other kind of baked good. Muffins are quick and easy to bake. Even if the need arises suddenly, I can have a batch ready in twenty minutes.

Muffins are about as perfect as food gets. I mean, how often do you find a basic food item that is not only wholesome and nutritious but also delicious, heart-healthy, immensely satisfying, and suitable for enjoying any time of day? And baking muffins is one of the most pleasurable experiences in the world-- not to mention one of the nicest things we can do for ourselves and the people we love. Making muffins with all these attractive qualities is simply a matter of gathering together the proper ingredients, and then preparing and combining them in such a way as to ensure success. Of course, you also need fabulous recipes--which is why I wrote this book!

Reviews

to come

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