Pillsbury: Best Muffins and Quick Breads: Favorite Recipes from America's Most-Trusted  Kitchens
Muffins and Quick Breads Know-HowMuffins 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 ToppingPrep Time: 15 minutes(Ready in 35 minutes)Muffins1/2 cup low-fat vanilla yogurt3 tablespoons oil1 tablespoon fresh lemon juice2 egg whites1 1/2 cups all-purpose flour3/4 cup sugar2 teaspoons baking powder1 teaspoon grated lemon peel1/4 teaspoon salt1 cup frozen whole raspberries (not in syrup)Streusel Topping1/4 cup sugar2 tablespoons all-purpose flour1 tablespoon margarine or butterHeat 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 muffinsHigh Altitude (Above 3,500 Feet): No change.Nutrition Information Per ServingServing 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 gDietary Exchanges: 1 Starch, 1 Fruit, 1 Fat OR 2 Carbohydrate, 1 FatSouthwest Salsa CornbreadPrep Time: 10 minutes(Ready in 35 minutes)1 1/4 cups all-purpose flour3/4 cup cornmeal2 teaspoons baking powder1/4 teaspoon salt1 cup frozen whole kernel corn or 7-oz. can vacuum-packed whole kernel corn, drained3/4 cup skim milk1/2 cup chunky style salsa3 tablespoons oil1 eggHeat 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 servingsHigh Altitude (Above 3,500 Feet): No change.Nutrition Information Per ServingServing 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 gDietary Exchanges: 1 1/2 Starch, 1/2 Fat OR 1 1/2 Carbohydrate, 1/2 Fat