We specialize in hard to find items
All Categories
Pillsbury: Best Muffins and Quick Breads: Favorite Recipes from America's Most-Trusted Kitchens
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About Pillsbury: Best Muffins And Quick Breads: Favorite
Product description Book by Pillsbury Company 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
