Do You Know the Muffin Pan? by Amy Fazio – ISBN: 1629146935 [best books list]

  • Full Title: Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals
  • Autor: Amy Fazio
  • Print Length: 240 pages
  • Publisher: Skyhorse Publishing
  • Publication Date: November 4, 2014
  • Language: English
  • ISBN-10: 1629146935
  • ISBN-13: 978-1629146935
  • Download File Format | Size: epub | 40,11 Mb
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Directions
Amy Fazio’s debut book, Do You Know the Muffin Pan, is a collection of creative, easy-to-make recipes using that tried-and-true kitchen staple: the muffin pan. No longer just for muffins and cupcakes, the muffin pan is great for creating crowd-pleasing appetizers, delicious side dishes, and even perfectly portion-controlled dinners.

Some fan favorite recipes include:

• Eggs Benedict casserole cups
• Salami boats with antipasto salad
• Mini fish tacos with creamy jalapeño sauce
• Chicken enchilada stacks
• Strawberry pretzel cheesecake bites

This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters.

Whether you already love your muffin pan or plan on dusting off an old one, Do You Know the Muffin Pan is sure to become a family favorite.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

 

Editorial Reviews

About the Author

Amy Fazio is a food blogger/food lover who cooks, bakes, and even crafts with the muffin pan. Having spent her life surrounded by a big family and lots of great food, she inevitably channeled her love of cooking into writing a cookbook. She loves to share her food with friends, family, and even her students. Fazio is a San Francisco native currently teaching in San Diego.

 

Keywords

bout the Author

List of Recipes

Title Page

Foreword by Mary Berry

Getting Started

Key Baking Ingredients

Basic Equipment

Baking Terms Explained

Some Useful Tips

A bit of Health and Safety

Conversion Tables

CAKES

The all-in-one method

How to fill a piping bag

The creaming method

How to roll a sponge

The melting method

CUPCAKES & LITTLE BAKES

Decorating ghosts

The rubbing-in method

BISCUITS

Rolling and shaping biscuits

Finishing biscuits

Whisking and folding egg whites

Making honeycomb

BREAD

Kneading and proving

Icing fingers

Plaiting a loaf

PASTRY

Making pastry from scratch

PUDDINGS

Making meringue

Preparing ramekins

Folding in meringue

Acknowledgements

Copyright

LIST OF RECIPES

Apricot Crumble

Baked Veggie Samosas

Banana Loaf

Berry-Lemon Muffins

Big Raspberry Cake

Blackberry Cake

Bonfire Brownies

Bread Sticks

Carrot Cake Muffins

Cheesy Corn Muffins

Chicken and Sweetcorn Pie

Choc Chip Sandwiches

Choc Hot Pots

Choco Shortbread

Chocolate Sandwich

Chocolate Tart

Choc-Toffee Cupcakes

Christmas Baubles

Cornflake Kisses

Crunchy Chewy Oaties

Dad’s Cheesy Biscuits

Deep-Dish Pizza

Drop Scones

Easter Biscuits

Easy Bread Rolls

Easy Macarons

Giant Cookies

Hallowe’en Cupcakes

Honeycomb Crunchies

Hot Choc Cake

Hot X Buns

Iced Fingers

Jam Crumbles

Jam Tarts

Large Soft Pretzels

Lemon Forkies

Lemon Meringue Pie

Lemony Soufflés

Little Maple Cakes

Mince Pies

Passionfruit Cakes

Peachy Upside-Down Cake

Pita Pockets

Plaited Treacle Loaf

Raspberry and Granola Muffins

Raspberry Tart

Rocky Roads

Sausage Rolls

Savoury Shortcrust Pastry

Simple Scones

Simple Swiss Roll

Sleepover Loaf

Squidgy Brownies

Sticky Confetti Cake

Sticky Lemon Cake

Strawberry Pavlova

Summer Tart

Sunshine Flapjacks

Sweet Shortcrust Pastry

The Best Baked Cheesecake

Toad in the Hole

Vanilla Cupcakes

Vanilla Stars

Veggie Frittata

Xmas Puds

Zebra Cake

ABOUT THE BOOK

Love eating cake? Well, this weekend, get into the kitchen and make one yourself.

Baking is fun when you know how to do it, and you don’t need lots of equipment or expensive ingredients.

Learn to Bake explains baking terms (how do you beat, fold or cream?) and special ingredients (what is strong bread flour?). Then it tells you everything you need to know to bake for every occasion and every person in your life.

Have a go at the recipes in this book with your friends and family – get everyone involved, make a mess, have some fun and bake something to be proud of.

ABOUT THE AUTHOR

LINDA COLLISTER knows a lot about baking – she is the author of The Great British Book of Baking, The Great British Bake Off: How to Bake and The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers. In Learn to Bake, Linda takes all of the skills used in The Great British Bake Off and breaks them down for beginners.

LOVE PRODUCTIONS is the television production company that devised and makes the BAFTA award-winning The Great British Bake Off and Junior Bake Off.

FOREWORD BY MARY BERRY

Welcome bakers! If you’ve never baked before, then well done for picking up this book and deciding to have a go. Hopefully you will see from the recipes here how much fun baking can be. It’s a great, inexpensive hobby that can be incredibly rewarding – and I should know, I’ve been baking for work and pleasure for quite some time now!

All of the recipes are really easy to follow and you will soon be baking cakes, biscuits and breads, and delighting your family and friends.

A few of the recipes do need adult hands – high temperatures and sharp knives can be tricky to manage by yourself. Mums and dads – if you’ve never baked before, this is the perfect opportunity to join in too.

Whatever your age, just have a go, enjoy the experience, but the best reward is sharing your bakes with your friends and family – they will just love you for it!

MARY BERRY

GETTING STARTED

If you have never made a cake before, this is the book for you. Learn to Bake is full of all the kinds of baking seen on The Great British Bake Off – but made simple.

Our aim is to make baking easy to understand and fun. As Mary and Paul often say, baking does need to be precise, and baking-related terminology can be mystifying if it’s never been explained to you. So, this book is all about learning the basics.

We look at baking terms, ingredients and equipment, then some troubleshooting tips to help avoid baking mishaps.

But if you do have a baking disaster, don’t be put off. It happens to everyone – think about the soggy pastry cases and flat sponges that haunt The Great British Bake Off bakers. And it’s easy to improve – just keep tryi
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ents

Introduction

This book is about home cooking. For me, it’s the best kind of cooking because it’s always done for the purest of reasons: for sustenance and for love. Domestic cooking has deep roots – in all cultures you’ll find centuries-old recipes that have been passed down over generations, usually from mother to daughter – but sadly, nowadays good home cooking is a rare and precious thing. Few of us have the time for the kind of comprehensive apprenticeship that can turn skills learned by rote into instincts, which is why, in this book, I’ve gathered up the recipes of my mother-in-law, Roshan (I call her Rose – a nickname coined by her late husband Madat). In these pages I hope to pass on all I’ve had the privilege of learning from a woman who has spent more than half a century honing her skills by cooking for her family.

I’ll never forget my first visit to Rose’s house. She welcomed me into her home in the way she knew best: by offering good food. For a single man who hadn’t had a home-cooked meal (well, not one that I hadn’t cooked myself) in years, it was such a warm, embracing welcome.

When Salima – the woman who is now my wife – and I arrived at her parents’ home in North-West London on that grey, typically un-summery English June day, Madat opened the door and welcomed us with the sunniest of smiles. The scent of onions and spices filled the hallway, wafting and enticing me like a cartoon trail towards the heart of the house. In the spotlessly clean kitchen I met my future mother-in-law (although I didn’t know it then), petite and sprightly, with short, dark hair untouched by grey, dressed in an old T-shirt and tracksuit bottoms liberally dusted with flour from making a huge stack of chappatis. The walls of the room were lined with stacks of bulk-bought food: shrink-wrapped multiples of canned tomatoes, industrial-sized cans of cooking oil, and sacks of rice and chappati flour.

A meal was set out on the plastic wipe-clean tablecloth, served up in the dented, well-worn pans it had been cooked in: perfect rice, sitting in a pristine layer undisturbed by stirring; an impressive stack of whole-wheat chappatis, light and fluffy as breeze-blown pillowcases; flat green guwar (cluster) beans scented with mustard (a favourite dish of Salima’s); and finally, a simple chicken curry with a shimmering tomato broth infused with onions and cinnamon.

We sat down to eat, and the conversation flowed: the beautiful, unpretentious food and warm homeliness of the welcome settled any sense of shyness in me. The moment I tasted that divine chicken curry, the polite respect that I (as a well-brought-up young man) felt for an elder and the mother of my girlfriend erupted into enormous, profound awe. The key to the magic of that moment was the simplicity of it all. The food, served in a most prosaic manner, had an unmistakable poetry of its own.

Like any Brit, I knew and loved Indian food, but the food I tasted on that day was something beyond what I had come to expect. The flavours were cleaner, brighter, more distinct and yet, despite its depth and savour, the food was somehow lighter than I had experienced before.

I think Rose understood my connection with food from that first meeting: aside from deducing that I love to eat (she was flattered by the enormous quantity of chicken I managed to consume), she could tell that I knew something about cooking. We discussed her recipe – she enjoyed making me guess which spices she had used, and praised me when I guessed correctly. From there it was a natural progression to us cooking together and sharing recipes (she now cooks some of my recipes, too), and out of that process this book grew.

A few months after that first meal at Rose’s house, Salima showed me a set of photographs she had made of her mum making samosas. She’d stood on the kitchen worktop to look down at Rose’s busy hands. I loved the honesty of the pictures – and how they conveyed a genuine understanding of the food. My job as an art director on cookbooks meant that I knew how tricky it is to capture food well on film, and how much work goes into constructing a ‘natural’ look: but these guileless pictures were engaging and informative. It was unthinkable that anyone but Salima would take the pictures for this book – and in fact no one could have made Rose, a naturally shy person, so comfortable in the gaze of the camera.

We went about the project in a very domestic way: all the pictures for the book were shot in our home, pretty much as we would usually serve them, without tricks or sleight-of-hand. In the writing of each recipe, we’ve done our best to make even the more elaborate dishes easy to prepare at home with as little need for specialised equipment as possible.

What we all want to highlight more than anything else, in both the words and pictures in this book, is the subtlety and refinement of good Indian home cooking. When
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Cooking is one of the rare forms of expression that both evokes and transcends its origin. Many of the recipes in this book are rooted in Ibicenco and Spanish culinary culture and give a glimpse of the island’s ancient customs and modern rural life through the timeless ritual of preparing, sharing and enjoying food.

Developed from my journey through Ibiza’s food and culture, these recipes are the culmination of years of cooking and swapping ideas and inspiration with many fabulous cooks – family, friends and professionals alike. They reflect my experience of starting from scratch on Can Riero and learning to grow, gather and produce a profusion of wonderful ingredients. Not least, these recipes pay tribute to the artistry and ingenuity of the many island food producers who have shared their wisdom with me.

Historically, Ibicenco cooking was minimalist by necessity. But with the burgeoning local food scene producing fantastic home-produced ingredients, minimal is fabulous. Our ingredients don’t need complicated preparation.

Great dishes start with perfect components, and Eivissa demonstrates how precise seasoning is critical to enhancing those components. The recipes show how to coax out flavour with thoughtful seasoning, creating dishes with respect for each element, and building delicious bites. Throughout the book my cornerstone flavour quartet – salt, pepper, lemon and vinegar – play a starring role. They make great ingredients shine and redeem those that are less than perfect.

My ethos is simple: flavour is in the detail. Wonderful ingredients and judicious seasoning ensure every element works together for fantastic cooking and eating.

SEASONALITY AND SEASONING

Ibiza has the luxury of a huge variety of local foods which grow year on year. Dedicated local farmers are supplementing staples such as citrus fruits, tomatoes, peppers, squash, cucumber, courgette, aubergine and melons with guava, mango, strawberries and bananas. And producers are adding to the array of fantastic olive oil, cheese, honey, preserves and charcuterie made locally.

This food revolution is not just occuring on Ibiza; farmers’ markets, small-farm livestock and artisanal products are increasingly available in towns and cities right across Europe. London itself, like other major British towns and cities, has an abundance of farmers’ markets full of British asparagus, apples, berries, potatoes, wild mushrooms, cheeses, cream, sausages, jams and more. Organic vegetable box schemes are another great way for people to benefit from what local farms and producers have to offer. Buying local may take a bit more planning than running to the supermarket, but there are great rewards for making that little bit of effort.

All eat-local people have their own approach to sourcing. At Can Riero it’s simple: Ibiza first. We buy as much as we can from the island, then we extend our reach to Catalonia, then Spain, the Mediterranean and Europe. We always buy and eat as much local produce as possible before looking further afield.

Having said that, it is important to keep sight of the joy of food. At Christmas time, when we’re months away from cherry season at Can Riero, we indulge in huge, mouthwatering cherries from the southern hemisphere. It’s a delicious taste of spring when we need it most. Another guilty pleasure is the Crema Catalana with Pineapple and Mango. Purists may judge, because this isn’t a local ingredient, but really it is just too good not to eat every once in a while.

Seasonal eating is often treated as a food trend or novelty, but it is how humans have eaten for millennia. The benefits of eating this way are enormous: food is fresher, more nutritious, cheaper and better for the environment. Buying local supports small farmers, preserves traditional skills and knowledge and maintains green spaces.

Modern food culture is inundated with processed, packaged and shipped food, so it can take a little work to find out what is coming out of the earth when and how best to use it. Start by buying a beautiful seasonal food calendar (or download one) and sticking it on the fridge. Soon the rhythms of growth and harvest will become second nature. Shopping, cooking and dining can be guided by what is fresh, guaranteeing the most delicious produce and most rewarding, sustainable approach to cooking.

Seasonality and seasoning are closely linked. To me, seasoning is the use of salt, pepper and/or an acid such as lemon juice or vinegar to enhance flavour. It is the single most important element of good cooking, and the secret to turning ordinary ingredients into extraordinary dishes.

All vegetables, home grown or farm raised, organic or conventional, need seasoning. The shorter the time and distance between a vegetable leaving the ground and entering the kitchen, the better it will taste and the less seasoning it needs to make its natural goodness shine.

Salt, used correctly,
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orld a little better than I found it.

ABOUT A

BEAUTIFUL BOY

I have always demanded to live out loud. Growing up in Quincy, Illinois, there was no one else marching to my particular drumbeat, though. The town had about forty thousand people. My immediate family owned the local TV station and newspaper, where I grew up running around journalists in newsrooms. I’m the youngest of three boys and the only one who didn’t go into the business. My mom was always my best friend. As the daughter of the owner of the newspaper, she worked twice as hard as the other employees for half of the respect. She’s so talented and so smart.

When I was in seventh grade, I started answering “Um, yes” to the question “Are you gay?” But I had known at age five that I was different. By the time those Bowflex commercials came around (I was about seven by then), I was like, “I am gay, for sure.”

Of course, I stood out. I was obsessed with figure skating, the Spice Girls, gymnastics, and guinea pigs—oh, and Pop-Tarts! People knew me. I was really gregarious and flamboyant. My shine could not be dimmed. One of my brothers was the captain of the baseball team and my other brother played football, so no one talked shit about me around them. I was the school’s first male cheerleader, and one of my brothers and I both got “Most School Spirit” at our high school.

But even though I was loud and boisterous, I was also really sensitive. I got picked on a lot. I was very insecure because I was bullied—even tormented—so much. I got my sense of humor from having to entertain myself when things got bad. And that trait has impacted me into my adult life. These experiences growing up turned me into an introverted extrovert: I do love who I am and I do love to entertain people, but I also need to spend time alone. I know—it’s practically unbelievable that I like to be alone to recharge, but it’s true.

The road to loving and accepting myself and becoming confident has been a long one for me, because it began in a place where I was so uncomfortable in my surroundings. Being who I am is a constant process, and every day I still work on that relationship with myself. I have definitely done affirmations in the mirror, telling myself “I’m enough.” Yes, I am. That’s probably why I focus so much on the inside—instead of just the outside—with my hair salon clients and the heroes on Queer Eye. I know that a few minutes of me time is so important for myself, too.

FOLLOWING MY HEART—AND MY HAIR

When I was four, I had a strict bedtime of eight o’clock. But the only time I was allowed to break that rule was on the nights of the Miss USA, Miss America, and Miss Universe pageants. My mom and I would watch together and make scorecards—especially about the hair. We loved to talk about how big the hair was in relation to the shoulder pads of the dress. That was when I started to notice how hair shapes the face and how hairstyles relate to silhouettes. And don’t think I didn’t take notes on men’s grooming with that Regis Philbin onstage.

I was always a total beauty product person, too. My family went on a road trip to the Mall of America when I was eight, and we all got $100 to spend. I spent $98 of it at Bath & Body Works! My mom was so pissed off because she couldn’t believe this saleswoman let an eight-year-old spend $98 by himself at Bath & Body Works. I got this fierce face peel, body scrub, and all the freesia body butter you could handle. I was obsessed with it.

When I was seventeen, I went to the University of Arizona for a semester with a partial cheerleading scholarship. But I dropped out because my passion was hair—and I knew college was not for me even though I do love to learn. So I took out a loan and enrolled in the Aveda Institute in Minneapolis. At the time, it had the hardest cosmetology program in the country. I learned to do acrylic nails, pin curls, roller sets, facials—you name it, girl. One hair out of place and you failed!

After that, I moved back to Arizona and started doing hair in Scottsdale. I had my own clientele, but I knew I needed more experience in order to grow. What I was missing was that Devil Wears Prada experience—a boot camp. I knew how not to mess up a simple cut and color, but I didn’t know how to fix anything that might land in my chair. If you came in and said, “I want a white-blond bob to my chin,” first of all, I didn’t know how to talk you out of it. And second of all, even if I thought it was a good idea, I didn’t know how the hell to do it! I needed to be working around people who could talk to their clients and say, “This just isn’t achievable for you, honey”—and be confident in saying that.

So I packed up, moved to Los Angeles in 2009, and went to work at Sally Hershberger. I like to say that I learned how to cut myself out of a paper bag there, because it was such a great education in how to do hair
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rves 10

2 cups fresh salsa (from the refrigerator case)

1 package (8 ounces) fat-free cream cheese (or use low-fat; optional), softened

1 package (8 ounces) shredded low-fat Mexican cheese blend

1 can (4 ounces) sliced jalapeños

1. Preheat the oven to 400°F and position a rack in the upper third of the oven.

2. In a medium bowl, combine the salsa, cream cheese, and Mexican cheese. Blend and mix well. Scrape into a shallow 1½-quart baking dish and top with the jalapeños. Bake for 30 minutes, or until golden and bubbly.

BREAKIN’ IT DOWN

Before: 19g fat, 241 calories

After: 2g fat, 63 calories

6g protein | 4g carbohydrate | 1g fiber | 560mg sodium

Fat-Free Flavor

Sprinkle on some fresh cilantro when you put this dip out. The cilantro adds another level of great Southwest flavor and it looks nice, too. I tend to sprinkle fresh herbs on most dishes just before I dig in. It’s a great way to up the flavor of the dish without adding calories.

Hush Puppies

Hush puppies, sweet and spicy dip, and a cold beer. Now that is a recipe for a good night. And this recipe will help you keep your calorie count down, leaving room for that beer. Or maybe even two. Makes about 2 dozen / Serves 8

⅔ cup fine cornmeal

⅓ cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

⅛ teaspoon cayenne pepper

⅓ cup 1% milk

2 large eggs, lightly beaten

1 tablespoon canola oil

⅓ cup finely chopped fresh chives

1. Preheat the oven to 450°F. Lightly spray a rimmed baking sheet with cooking spray.

2. In a medium bowl, combine the cornmeal, flour, baking powder, salt, and cayenne.

In a separate bowl, mix together the milk, eggs, oil, and chives. Fold the milk mixture into the cornmeal mixture until the dry ingredients are just moistened.

3. Spoon tablespoon-size dollops of the batter onto the prepared baking sheet, about 1 inch apart. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.

BREAKIN’ IT DOWN

Before: 13g fat, 277 calories

After: 3g fat, 93 calories

3g protein | 12g carbohydrate | 1g fiber | 242 mg sodium

Take a Dip

I usually serve my hush puppies with a sweet and spicy dipping sauce. I stay away from the overly sweetened dips you may find on the supermarket shelves and make my own. I mix together some freshly squeezed orange juice with just the tiniest amount of marmalade to thicken it up, along with a dash of low-sodium soy sauce and some freshly sliced jalapeño for a good kick.

Mini Savannah Crab Cakes

Mini Savannah Crab Cakes

In Savannah, I reckon there are about as many opinions on crab cakes as there are people. A few things we all agree on, though, are that they should be loaded with crabmeat, light on the bread crumbs, and spiced with Old Bay. In short, they should taste like they just jumped out of the sea. Hit them with a squeeze of lemon just before serving and you’ve got yourself a surefire winner. Makes 8 to 10 / Serves 4

8 ounces fresh or canned lump crabmeat, drained if canned

6 tablespoons dried bread crumbs

2 tablespoons finely chopped scallions (white and light green parts only)

2 tablespoons light mayonnaise

1 jalapeño, seeded and finely chopped

1 large egg white, lightly beaten

1 teaspoon Old Bay seasoning

1 teaspoon Dijon mustard

1 lemon, cut into wedges, for serving

1. In a large bowl, stir together the crabmeat, 3 tablespoons of the bread crumbs, the scallions, mayonnaise, jalapeños, egg white, Old Bay, and mustard.

2. Form the mixture into 1½-inch patties. Place the remaining 3 tablespoons bread crumbs in a bowl. Dip each crab cake in the bread crumbs to lightly coat. Spray a skillet generously with cooking spray and place over medium-high heat. Cook the crab cakes in batches, until golden, 2 to 3 minutes per side. To prevent sticking, spray the skillet with more cooking spray between batches.

BREAKIN’ IT DOWN

Before: 6g fat, 136 calories

After: 1g fat, 30 calories

13g protein | 10g carbohydrate | 1g fiber | 617mg sodium

Trim Tartar

If you’d like to serve these crab cakes with a dipping sauce, you can whip up a quick, lighter-style tartar sauce. Just substitute low-fat yogurt for the mayonnaise. You can mix in a tablespoon or two of low-fat mayonnaise to give it some body. To skip the extra sugar, use chopped-up pickles instead of pickle relish. Then mix in some fresh herbs like parsley or tarragon to give it a fresh flavor.

Spinach-and-Cheese–Stuffed Mushrooms

This is one of my favorite appetizers that my Mama makes. She packs hers with feta and spinach because she knows I just can’t get enough of that combo. So all I needed to do here was cut the fat a bit by swapping in low-fat sour cream for the cream cheese. Oh, and I upped the feta because, in my book, you can’t ever have too much cheese. Makes about 3 d
sely with cling film so they are airtight, but leaving room for them to rise. Leave the buns to rise for about 30 minutes in a warm place (I leave them to rise on a chair about a metre from the preheating oven) or until they have doubled in size.

About 5 minutes before the end of the dough rising time, prepare the cross mixture. Put the flour and cinnamon into a small bowl and gradually add the water, stirring all the time, to make a smooth, thick paste. Pour this into the piping bag, seal it closed and snip a 3mm piece off the end.

Once the dough balls have risen, remove the cling film and slowly and carefully pipe a cross on each one. Bake in the oven for 10–15 minutes or until the buns are well risen and crusty on top. Once they are cooked, remove them from the oven, brush with the maple syrup and leave to cool in the tin. Serve warm or cold.

(PER MUFFINSKI) ENERGY FAT SAT FAT SUGAR PROTEIN SALT

LORRAINE’S RECIPE 160 Kcal 1g 0.1g 2.7g 5.8g 0.1g

COMPARISON RECIPE 243 Kcal 8.4g 4.8g 10.2g 5.5g 0.36g

SWEET POTATO, BUTTERNUT SQUASH, APPLE & SAGE MUFFINS

This muffin started out as a soup. In my laziness, I bought a few packets of prepared butternut squash and sweet potato, an apple, some sage and some good liquid stock. A boil and a blend later, I was left with an autumnal soup with a divinely delicious difference. Left with an abundance of fruit and veg, I then tossed the remainder into my muffin batter. As a side note, much like the other muffin recipes, this will not give you a huge muffin top when you pull the muffins hot from the oven.

Makes

12 muffins

Equipment

12-hole muffin tin, muffin cases

200g ready-prepared sweet potato and butternut squash mix, chopped further until quite fine

300g wholemeal flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 egg

2 egg whites

250ml semi-skimmed milk

100g low-fat natural yogurt

50ml sunflower oil

1 tbsp maple syrup

3 tsp finely chopped fresh sage leaves

Pinch of salt

1 eating apple, peeled, cored and roughly grated

Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6 with the middle shelf at the ready. Line a muffin tin with 12 paper muffin cases.

Bring a steamer pan of water to the boil and steam the sweet potato and butternut squash for 5 minutes until just tender.

Meanwhile, toss the flour, baking powder and bicarbonate of soda together in a large bowl. Beat the egg and egg whites briefly in a large jug, and then beat in the milk, yogurt, oil and maple syrup until smooth and well combined. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy mixture. Add the now cooked sweet potato and butternut squash along with the sage and salt and gently fold in.

Pouring the mixture into a jug or using two spoons (or I like to use a mechanical ice-cream scoop), divide the mixture among the 12 cases. Scatter the grated apple evenly over the top of each one, then pop into the oven to bake for 20–25 minutes or until a skewer inserted into one of the muffins comes out clean. The centre may be a little damp from the moisture of the vegetables, but the cakey part shouldn’t look raw.

Leave to cool for a few minutes in the tin before removing. Then tuck in!

(PER MUFFIN) ENERGY FAT SAT FAT SUGAR PROTEIN SALT

LORRAINE’S RECIPE 155 Kcal 5.3g 1g 4.9g 5.7g 0.34g

COMPARISON RECIPE 282 Kcal 13.3g 2.1g 23.5g 4.6g 0.99g

BANANA & HONEY MUFFINS

During my modelling days in New York, when I was not working I loved the Manhattan luxury of being able to order breakfast in bed. The choice would oscillate between a toasted poppy seed bagel with salmon (hold the cream cheese, I just don’t like it with salmon) OR a double chocolate muffin with double chocolate chips. Now, a New York muffin is a behemoth, and don’t get me wrong there is a time and a place for great big muffins, but just not in this particular book! So, these almost guilt-free muffinskis are made with yogurt, wholemeal flour, egg whites and sweetened with honey and bananas. If you look really closely, you may even see a little halo hovering above them when you pull them hot from the oven.

Makes

12 muffins

Equipment

12-hole muffin tin, muffin cases

300g wholemeal flour

1 tsp baking powder

½ tsp bicarbonate of soda

1 egg

2 egg whites

200ml semi-skimmed milk

100g low-fat natural yogurt

50ml sunflower oil

2 tbsp honey

1 tsp vanilla extract

4 overripe bananas

Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6 with the middle shelf at the ready. Line a muffin tin with 12 paper muffin cases.

Toss the flour, baking powder and bicarbonate of soda together in a large bowl. Beat the egg and egg whites briefly in a large jug, and then beat in the milk, yogurt, oil, honey and vanilla extract until smooth and well combined. Mix the wet mixture into the dry ingredients with as few

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