CAROL TENNANT Born and educated in Toronto, Canada she moved to the UK in 1987. A freelance home economist and food writer for the past 10 years she has authored Outdoor Grub (1840724595), Good Kitchen Magic (1840724528), Knead (1840722606) and Homemade Muffins (1840726318) all for MQP. CATHERINE ATKINSON is a trained Cordon Bleu cook with a BSC (Hons) in home Economics. She has worked in a number of hotels and restaurants including Roux Brothers Patisserie. Currently a freelance writer and consultant for a number of food and lifestyle magazines she has written and contributed to over 30 cookery books.
Muffins Galoreby Catherine Atkinson
Not just for breakfast anymore, muffins are appropriate for every occasions and meal. Delicious photographs of the muffins accompany 120 recipes. The chapters include: Fruit muffins, Chocolate Muffins, Nuts and Spices, Savory Muffins, and Healthy and Special Diet Muffins. This comprehensive collection of all-time classic muffin recipes contains loads of old
Not just for breakfast anymore, muffins are appropriate for every occasions and meal. Delicious photographs of the muffins accompany 120 recipes. The chapters include: Fruit muffins, Chocolate Muffins, Nuts and Spices, Savory Muffins, and Healthy and Special Diet Muffins. This comprehensive collection of all-time classic muffin recipes contains loads of old favorites to bring back sweet memories of childhood, and a number of new recipes that will have the whole family pleading for more. You'll find old staples like Mixed Berry Muffins, Double Chocolate Chip and Cinnamon Swirl Muffins to new interpretations of traditional recipes like Sweet Potato, Roasted Chili and Feta to Coffee Walnut and Fresh Raspberry and Lemon Muffins. Muffins Galore is your one-stop guide to baking these popular little treats.
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I just purchased this book, and the first recipe I tried was a failure. I tried Lemon Poppy Seed muffins. They sounded delicious, but I was skeptical when I saw it had no leavening like baking soda or baking powder in the recipe. I wonder if this was a mistake because the muffins came out heavy and gummy. In other words not fit to eat. I am an avid baker so am disappointed I wasted all the ingredients.
I disagree with my previous post. After thoroughly flipping through this book, I noticed many typos in the recipe. In the lemon poppy seed muffin recipe, for example, what exactly does '1 milk milk' mean? How much??? Also, in primer, the author clumsily attempts to incorrectly say how to subsitute all purpose flour for self-rising flour. She simply says you need 1 tsp less. That is simply wrong, you also need to add salt and leavening!
A GREAT muffin cookbook. Has lots of traditional type muffin recipes along with some creative twists on the old ones. I like this book for many reasons including the following: (a) at under 200 pages this book is not overwhelming, (b) photos of every recipe, (c) excellent organization and chapter headings, (d) good, but brief, info on muffin baking basics in the front of the book, (e) great index.