Book Description
This book offers the largest collection available of sure-fire recipes for muffins and other popular comfort foods.

Author Gregg Gillespie uses the same innovative format and easy-to-follow preparation notes that made the 1001 recipe series--led by the bestselling 1001 Cookie Recipes--so popular. Both expert and novice bakers will find a seemingly endless variety of quick-and-easy recipes guaranteed to delight the whole family and embellish the standard coffee break or meal with a taste of "home sweet home." Even consummate bakers can expand their repertoires, selecting from the many original treats not found in any other cookbook. The medley of nutty scones, luscious fruit cobblers, spicy quick breads and savory biscuits will have the whole neighborhood's mouths watering.

All 1001 recipes are photographed in full-color so family chefs can look before they cook and select the perfect recipe for any occasion.


Excerpt. © Reprinted by permission. All rights reserved.
Apple-Yogurt Muffins Makes: 11 to 12 muffins 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 medium apple, peeled and grated 1/2 teaspoon salt 2/3 cup sour milk or buttermilk 2/3 cup plain yogurt or sour cream Caramel Sauce (see recipe below) 1. Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups. 2. In a large bowl, blend together the flour, sugar, baking powder, baking soda, apple, and salt. In a medium bow, blend the milk and yogurt until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened. 3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Caramel Sauce. Caramel Sauce Makes 1 to 1 1/4 cups 1/2 cup light or dark corn syrup 6 ounces caramel candies 1/4 cup unsweetened evaporated milk 1/2 cup toasted nuts or semisweet chocolate chips In a small saucepan, combine the corn syrup, caramel candy, and milk. Set the pan over medium heat and stir constantly until the candy has melted and the sauce is very smooth. Stir in the nuts and serve warm or at room temperature (do not chill before serving). Alaskan Blueberry Coffee Cake Makes 6 to 8 servings Topping 1/3 cup all-purpose flour 1/2 cup firmly packed brown sugar 1/2 teaspoon round cinnamon 1/4 cup chilled butter or margarine Batter 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 large egg 1/4 cup canola oil 3/4 cup milk 1 1/2 cups fresh blueberries Blueberry Spread (see recipe below) 1. Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan. 2. To make the topping, in a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside. 3. To make the batter, in a large bowl, blend together the flour, sugar, baking powder, and salt. In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened. 4. Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted into the cake comes out clean and the berries on top appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes. Serve warm or cooled, and with Blueberry Spread. Blueberry Spread Makes 2 cups 1/3 cup cold water 1 package unflavored gelatin (1/4 ounce) 3 cups blueberries 1/2 teaspoon ground ginger 2 tablespoons granulated sugar 4 teaspoons lemon juice 1 teaspoon grated lemon zest Place the water in a medium saucepan and sprinkle in the gelatin. Set the pan over medium-low heat and stir gently until the gelatin has dissolved. Using a large spoon, stir in the blueberries, ginger, sugar, lemon juice, and zest. Raise the heat and bring the mixture to a boil. Reduce to a simmer, cover the pan, and cook for 3 to 5 minutes, or until the fruit is tender. Remove from the heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold. Potato-And Bacon Scones 1 cup cooked mashed potatoes (mashed without butter or milk) 1 large egg, beaten 1/4 teaspoon salt 1 1/8 teaspoon ground black pepper 1/4 cup all-purpose flour 5 strips crisply cooked bacon, crumbled 2 tablespoons bacon drippings, for coating the skillet 1. In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together. 2. Coat the bottom of the skillet with bacon dripping and preheat over a medium heat. Using a 1 1/4 cup measure, drop the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. (You may have to work in batches.) Remove from the pan and drain on paper towels. Serve warm. Exerpted from 1001 Muffins. Copyright (c) 1998 by Gregg R. Gillespie. Reprinted with permission by BD&L.

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