Mad For Muffins: 70 Amazing Muffin Recipes from Savory to Sweet

by Jean Anderson

Overview

A comprehensive collection of muffin recipes from one of America’s most acclaimed food writers

In her new book, Jean Anderson, the legendary, award-winning food writer, brings her incredible talents to muffins. In seventy recipes, Anderson covers every kind of muffin imaginable, from Corn with Country Sausage to Swirled Mocha to Old Vermont Cheddar–Cranberry. With such a wide range of choices for every season, you can bake these comforting treats year-round. In addition, Anderson includes ten recipes for delicious spreads, such as Lemon Curd and Maple Butter, to enhance her tasty treats. This cookbook also makes a great gift. It’s the only handbook you’ll ever need on the subject.

Product Details

ISBN-13:	9780544225688
Publisher:	HarperCollins
Publication date:	10/07/2014
Pages:	224
Product dimensions:	7.00(w) x 8.00(h) x 0.76(d)

About the Author

JEAN ANDERSON, the author of more than 20 cookbooks, has written articles for Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. A six-time best cookbook award winner (James Beard, IACP, and Tastemaker), she is a member of the James Beard Cookbook Hall of Fame and a founding member of both Les Dames d'Escoffier and the New York Women's Culinary Alliance. 

Editorial Reviews

"Anderson includes all muffins great and small in this book — beloved classics like blueberry, tempting newbies like Falafel Muffin Tops, and those muffins that border on dessert territory (looking at you, Swirled Mocha). I especially love her spread of savory muffins here — lots of choices for those of us who prefer savory breakfasts, plus many of them double as easy side dishes for dinners and potlucks." —The Kitchn "After sharing muffin-making fundamentals, including how to measure ingredients and mix batters, food writer and James Beard Hall of Fame inductee Anderson (From a Southern Oven) presents 70 recipes that skew more savory than sweet. A firm believer that muffins should not be cupcakes, the author fills hers with substantial and sometimes unusual ingredients such as country ham, hard-cooked eggs, rye flour, and freeze-dried corn powder. Readers who’d like muffins on their table every day will appreciate that Anderson’s recipes (e.g., butternut-pine nut muffins, honeyed whole-wheat English muffins, falafel muffin tops) are lighter and more nutrient-dense than average. They’re also, as Anderson points out, excellent entry points for young cooks learning to bake. VERDICT: Need a break from bakery and coffee shop–style muffins? Anderson’s collection offers new variations on a traditional treat." —Library Journal “Baking fads come and go, but muffins are forever! I love the recipes in this book—fun, clever, and so easy to make. It's time to rediscover an American classic.” —Barbara Fairchild, former Editor-in-Chief, Bon Appetit “Jean Anderson, seasoned professional, is the go-to person for muffins. With her new book’s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.” —Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journal  —

From the Publisher