Excerpts

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 Excerpted from Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchens by Pillsbury Company Staff All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.