Pillsbury: Best Muffins and Quick Breads: Favorite Recipes from America's Most-Trusted Kitchens (Hardcover)

by Pillsbury Company (Author) "1. Heat oven to 400F..." (more)
Key Phrases: spray paper cups, lemon juice plus milk, sprayed muffin cups, Saturated Fat, Total Fat, Prep Time (more...)

Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.
Muffins and Quick Breads Know-How
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. Whether you need a hearty muffin to start the day, an elegant loaf to slice for a brunch celebration or even a savory specialty to accompany lunch or supper, you'll find the right recipe in this book.
We've divided this book into chapters devoted to Sweet Muffins;  Savory Muffins; Biscuits, Scones, Popovers and Doughnuts; Quick Breads; Coffee Cakes; and Butters and Spreads. Below, we've outlined information common to all the chapters.

Raspberry-Lemon Muffins with Streusel Topping
Prep Time: 15 minutes
(Ready in 35 minutes)

Muffins
1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon fresh lemon juice
2 egg whites
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen whole raspberries (not in syrup)

Streusel Topping
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter
Heat oven to 400° F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well.
In medium bowl, combine 1 1/2 cups flour, 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.
Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
In small bowl, combine all topping ingredients with fork until crumbly; sprinkle evenly over batter in cups before baking.
Bake at 400° F. for 16 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Yield: 12 muffins
High Altitude (Above 3,500 Feet): No change.

Nutrition Information Per Serving
Serving Size: 1 Muffin.
Calories 190 - Calories from Fat 45 - Total Fat 5 g - Saturated Fat 1 g - Cholesterol 0 mg - Sodium 150 mg - Dietary Fiber 1 g
Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat OR 2 Carbohydrate, 1 Fat

Southwest Salsa Cornbread
Prep Time: 10 minutes
(Ready in 35 minutes)

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen whole kernel corn or 7-oz. can vacuum-packed whole kernel corn, drained
3/4 cup skim milk
1/2 cup chunky style salsa
3 tablespoons oil
1 egg

Heat oven to 400° F. Spray 9-inch square pan with nonstick cooking spray.
In large bowl, combine flour, cornmeal, baking powder and salt; mix well. Add all remaining ingredients; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed pan.
Bake at 400° F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.

Yield: 12 servings
High Altitude (Above 3,500 Feet): No change.

Nutrition Information Per Serving
Serving Size: 1/12 of Recipe.
Calories 130 - Calories from Fat 35 - Total Fat 4 g - Saturated Fat 1 g - Cholesterol 20 mg - Sodium 220 mg - Dietary Fiber 1 g

Dietary Exchanges: 1 1/2 Starch, 1/2 Fat OR 1 1/2 Carbohydrate, 1/2 Fat

Product Details

• Hardcover: 240 pages
• Publisher: Clarkson Potter; 1st edition (March 23, 1999)
• Language: English
• ISBN-10: 0609602837
• ISBN-13: 978-0609602836
• Product Dimensions: 8.8 x 7.8 x 0.9 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #464,331 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

5.0 out of 5 stars Don't hesitate! Buy it right now!, December 16, 2000

By A Customer

Okay, I admit it, I'm a cookbook snob. When this cookbook arrived on my doorstep, I was tempted to leave it there. I figured a book with "Pillsbury" on the cover would be full of unimaginative recipes calling for prepackaged ingredients. Boy, was I wrong! Every muffin recipe I've tried has been moist and delicious and interesting, and the quick breads are fabulous, too. The instructions are clear and straightforward and seem to be aimed at novice bakers (it makes a great gift!). Every recipe has nutritional information, and it's also packed with cute tips and hints on each page. (Stuff like how to substitute lemon juice or vinegar if you're out of buttermilk, or suggested additions, or even directions for hulling strawberries.)

And my fears were unfounded--they don't even mention Pillsbury flour, for Pete's sake. The only even *slightly* iffy thing is that they call for "margarine or butter" in the ingredients lists and then tell you what to do with the "margarine" in the instructions. But maybe that's just for the cholesterol-phobic.

I'll say it again--don't hesitate, buy this book now! And buy another one as a gift for your favorite baker or for someone who's just getting started. They'll be thrilled!

11 of 11 people found the following review helpful:

5.0 out of 5 stars This is a MUST HAVE cookbook! Gorgeous pictures too!, May 3, 2000

By	Soozie4Him (Chicago suburbs) - See all my reviews (TOP 1000 REVIEWER)

I checked this out of our public library and then realized that I just HAD to buy this cookbook! The first recipe I made was the one with the cover "Raspberry-Lemon Struesel Muffins". These will be a family favorite for years! The use of vanilla yogurt and egg whites reduces the amount of fat and gives them a delicate texture. The raspberries (the frozen whole kind - no sugar added) give a taste of summer and the struesel topping makes them extra yummy and flavorful without much added fat.

This cookbook is very pleasant to browse through. The pictures are great and the book tells you which recipes are low-fat.

This book could keep you busy for a long long time. Buy this cookbook and let the kids help you do some baking this summer!

8 of 9 people found the following review helpful:

5.0 out of 5 stars REALLY the best!, March 14, 2003

By	Mary E. Mccanna "flour child" (Jamestown, NY United States) - See all my reviews (REAL NAME)

Wow- this really is the best muffin and quick bread cookbook I have ever seen. The recipes are great and I love that there is nutritional information about each recipe. I started to turn down the corners of the recipes that looked good, until I realized that I was turning down every page. A must-have for anyone who loves to bake.