Just about any quick bread recipe can be used for muffins, and I quickly that was an easy way to add variety to my collection.
The Kona Inn Banana Nut Bread recipe appears in the classic, Fannie Farmer Baking Book. I like this recipe because it isn’t too moist or too sweet. Although, I have modified the recipe to appease my personal taste preferences. I will include the original as well as my additions in the recipe below.
River Road Recipes (volumes 1 and 2) are popular Junior League cookbooks in the south. They hail from Baton Rouge and include such local specialties as Shrimp Creole and Crawfish Étouffée. My mom owned both copies, and I know she prepared several tasty dishes for family and friends.
I’m not sure she ever made the Fudge Muffins, but I couldn’t resist trying this easy, decadent recipe. Most of the ingredients are staples in any baking pantry, and they can be prepared and baked within thirty minutes. The texture is a cross between chocolate cake and chewy brownie, and despite the lack of coffee flavoring, I believe they have delicious mocha flavor.
While blueberry muffins are a staple in any quick bread recipe collection, the ones from Muffins by Elizabeth Alston are unique in two ways.
First of all, the author suggests mashing a portion of the blueberries to avoid the soggy lump of fruit in the center of the muffin. When making mini-muffins, I like to mash all the blueberries. This ensures full berry flavor in every bite.
In a previous life, before school-aged children, a teaching career and my writing obsession, I operated a small catering business. I focused mostly on appetizers and desserts, but I was most known for Molly’s Muffins.
At the height of my baking career, I would make eighteen dozen mini-muffins a week for my Bible study group: six-dozen each of three different varieties. Suffice it to say, I had quite a repertory of muffin recipes. Continue reading