A mouth-watering collection of Simon & Alison's favourite muffins and slices. One hundred fantastic recipes (and many tempting pictures) covering all the most popular muffins from sweet, to savoury and 'healthy', PLUS a tempting selection of slice recipes - from the nostalgic "my Grandma used to make that" to modern cafe favourites.
Novice or expert baker, your bound to find something to tempt your tastebuds and pick up something new from the many tips and pinters for perfect muffins and slices every time!
Contents:
* Sweet muffins
* Bran muffins
* Savoury muffins
* Friands
* Creamy slices
* Pastry squares
* Unbaked squares
* Nutty seedy bars
* Brownies
* Shortcakes
* About muffins & slices
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SAMPLE RECIPE: Glazed Passionfruit Muffins
These muffins are a special treat for lucky people growing their own purple (or black) passionfruit, or those with a friend who grows enough passionfruit to share! (Freeze unsweetened pulp so you can make these muffins out of season, too.)
50g butter, melted
1/2 cup sour cream
1/4 to 1/2 cup fresh passionfruit pulp
up to 1/4 cup orange juice
2 large eggs
3/4 cup sugar
2 cups self-raising flour
2 Tbsp passionfruit pulp
1/4 cup icing sugar
Heat oven to 210°C (200°C fan bake) , with the rack just below the middle.
Melt the butter in a large bowl, then stir in the sour cream. Halve the passionfruit and scoop out all the pulp with a teaspoon. (Put aside two tablespoons to make the glaze.) You need at least 114 cup to get a good flavour. Make it up to 112 cup with orange juice if necessary. Add to the bowl. Break the eggs into the bowl, add the sugar, then beat with a fork until well blended.
Sprinkle or sieve the flour onto the mixture in the bowl, then fold it in, taking care not to overmix (see page 90). Divide the mixture between 12 regular or 24 mini muffin pans which have been thoroughly coated with non-stick spray.
Bake for 10-15 minutes, until tops spring back when pressed.
While muffins cook, mix the reserved passionfruit pulp and the icing sugar to a pouring consistency. Spoon or brush it over the muffins as soon as you take them from the oven.
YIELD: 12 regular or 24 mini muffins. SERVE: Preferably on the day they are made, cold or slightly warm, unbuttered, with tea or coffee.
