Magnificent muffins and quick breads to make in minutes





Muffins are marvelous. They're delicious, nutritious, incredibly versatile, inexpensive, and simple to prepare--the perfect food for busy cooks. Though Americans have doted for decades on the tiny cakes, today, it seems, everyone is truly mad about muffins. Muffin shops abound, sporting an incredible variety of flavors from fragrant lemon to savory chick-pea. Bed-and-breakfast inns across the nation are famous expressly for the mouthwatering muffins they serve their guests at breakfast-time.
 

It's easy to understand the growing popularity of these small, delightful cakes; fresh and warm, just baked muffins are simply a wonderful way to start the day; to serve with tea or snacks, or to enjoy at lunch or dinner. Quick breads, too, are gaining in favor. Why wait for a yeast bread to rise when delicious quick breads are as easy to make as their muffin cousins? Quick breads, too, have an endless range of flavors and textures, from sweet to savory, featuring natural ingredients from grains, nuts, seeds, and herbs, to fresh and dried fruits and vegetables.  Joie shares her delightfully different collection of sweet and savory, easy-to-make muffins and breads to serve for breakfast, brunch, or dinner, with tea or coffee, or iced lemonade; or to give as gifts to family and friends. Enjoy such treats as Afternoon Tea Scones; Chocolate Swirl Muffins; Whole Orange Muffins; Rum Raisin Bread; Granola Muffins; Upside-Down Pecan Sticky Muffins and more. As well, there's tips that guarantee perfect muffins and quick breads first time, every time, and in no time flat!

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ALL THE BEST MUFFINS
By Joie Warner
Designed, produced, and photographed by Drew Warner

Over 60 recipes
Luscious full color photographs throughout
96 pages
8 x 8"
Soft cover
Published 1992
ISBN 0-688-11658-2
A Flavor Publications Book
Published by Hearst Books, an affiliate of William Morrow & Company, Inc.



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