At Breakfast
Lauritz Ring
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Big, Beautiful Muffins

“A philosopher is a person who doesn’t care which side his bread is buttered on;
he knows he eats both sides anyway.”
~ Dr. Joyce Brothers

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Morning
Alphonse Mucha
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Happy Breakfast
Kruse-Kolk, Alie
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Big, Beautiful Muffins
Cook's Illustrated Jan/Feb 97

Master Recipe for Basic Muffins

“Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients.  When thoroughly mixed, beat in the yogurt
and proceed with the recipe.  To cinnamon-coat muffin tops, dip warm muffins
in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.”

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup minus 1 tablespoon granulated sugar
2 large eggs
1 1/2 cups plain low-fat yogurt
Vegetable cooking spray or additional unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees F. Mix flour, baking powder, baking soda and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt.
Beat in remaining dry ingredients in two batches, alternating with yogurt,
until incorporated.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes.  Remove muffins from tin and serve warm. Makes 1 dozen large muffins.

Mocha Chip Muffins:  Follow Master Recipe, dissolving 3 tablespoons instant espresso powder in yogurt and folding 1 cup chocolate chips into finished batter.

Apricot Almond Muffins:  Follow Master Recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar and folding 1 1/2 cups diced dried apricots into finished batter. Sprinkle each top with portion of  1/2 cup sliced almonds.

Raspberry Almond Muffins:  Follow Master Recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar. Spoon one-half portion of batter into each muffin cup. With small spoon, make well in center of each cup of dough. Spoon 1 to 1 1/2 teaspoons raspberry (or other flavor) jam into each well. Fill with remaining batter.

Cranberry-Walnut-Orange Muffins:  Follow Master Recipe adding 1 teaspoon grated orange zest to butter-sugar mixture and folding 1 1/2 cups coarsely chopped fresh or frozen cranberries and 3/4 cup chopped walnuts into finished batter.

Lemon Blueberry Muffins:  Follow Master Recipe adding 1 teaspoon grated lemon zest to butter-sugar mixture and folding 1 1/2 cups blueberries that have been tossed in 1 tablespoon flour into finished batter.

Banana Walnut Muffins:  Follow Master Recipe adding 1/2 teaspoon grated nutmeg to dry ingredients, substituting 1 cup packed light brown sugar for granulated sugar, and folding 1 1/2 cups finely diced bananas (about 3 small) and 3/4 cup chopped walnuts into finished batter.

Lemon Poppy Seed Muffins:  Follow Master Recipe adding 3 tablespoons poppy seed to dry ingredients and 1 tablespoon grated lemon zest to butter-sugar mixture. While muffins are baking heat 1/4 cup granulated sugar and 1/4 cup lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve.

Featured Archive Recipes:
The Barefoot Contessa's Banana Crunch Muffins
Morning Glory Muffins
Giant Blueberry Muffins
Cappuccino Chip Crumble Muffins
Mama Bear's Marvelous Carrot Muffins
Marion Cunningham's Raw Apple Muffins