Muffins

Discussion in 'Pastries & Baking' started by lynne, Sep 24, 2000.

  1. lynne

    lynne

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    I'm feeling caught in a rut at the B&B; any brilliant ideas for a different flavoured muffin? Savory is fine! I try to always have quickbreads out with early am coffee before breakfast, but I'm tired of the same ole combinations...

    Thanks in advance

    lynne
     
  2. shroomgirl

    shroomgirl

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    Lynne what are your same old combos?

    I like using currants with orange zest

    Think of altering the liquid in your recipes to a juice.

    I love Brunch...what do you make now?
     
  3. katherine

    katherine

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    When I made muffins for breakfast, we always had to have the following: blueberry, raspberry/cranberry/orange, and an extremely healthy muffin with no other appeal. I will admit people bought loads of them, probably because they figured calories didn't count if the muffin was fat-free. Occasionally I made apple/spice/streusel or lemon-poppyseed. My favorite of all time, which I was only allowed to make once, is banana/chocolate chip. Take a banana cake recipe, cut the butter in half and the sugar by a third, add chocolate chips and bake. Absolute euphoria. People asked for those muffins for months, but the owner wouldn't let me bake them, saying people didn't like them. I think she was jealous because nobody ever requested her banana/bran muffins.
     
  4. mudbug

    mudbug

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  5. judy

    judy

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    Lynne, my favourite muffin at the moment is marmalade and white chocolate. Rhubarb with raisins to counteract the rhubarb is a bit of a hit too. Love the great taste and clour that passionfruit makes as well.
     
  6. m brown

    m brown

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    Run your banana choco chip ( call it something else containing the name of the owner or B&B)!
    With that idea as a starting point you can use any cake flavor and fruit, chip, herb, spice, meat(?), multi-grain, marble (two flavors, colours), candy mix-ins, cookie mix-ins. The muffin is your palate.

    I am having a coconut craving, how about a coconut macaroon angelfood muffin? basic muffin with macaroons broken into the batter. Or toffee bar in a molasses sweetend batter.

    Good luck!


    ------------------
    bake first, ask questions later
     
  7. shroomgirl

    shroomgirl

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    Prunes with triple sec and pecans muffins
    Biscuit muffins....don't remember now where I saw the recipe but they are wonderful...maybe Silver palate cookbook..now which one (they are a wonderful resource for this)
    Chocolate cherry tea bread freezes and apparently just the name is a draw
    roulades are fun and can be made ahead.
    Pumpkin bread with a cheese cake layer...had it years ago I think on a cream cheese box
    (those recipes are usually pretty darn good think fantasy fudge)
    Scotch eggs....vary the sausage
    fruit scones....easy fast yummy
    puff pastry with orange macerated apricots and almond paste
    People love palmiers go figure
    Baby muffins
    Calas...fried rice balls (rice batter cinnamon floured deep fried sprinkled with p.sugar)
    Beignets...my personal favorite
    Pain au chocolat....YES they are on my market and yummy!!!!!! croissant with a chocolate strip running throughout.Sorry got to running on and forgot this was a muffin topic.....I love brunch


    [This message has been edited by shroomgirl (edited September 24, 2000).]
     
  8. cookm

    cookm

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    Yeah Lynne, what are the tired 'ole faves? I had run into the same predicament. These people kept making corn muffins. I like them, but all the time? I made lemon blueberry, carrot raisin, and lemon ginger. (I'm a citrus freak, can you tell? BTW, Bradley Ogden has a really good recipe for bran muffins.
     
  9. bakerbebe

    bakerbebe

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    I have some fabulous recipes for Poppyseed bread with Almond/Orange Glaze and a Chocolate Chip Orange Zucchini Bread -- I'm sure you can bake them in the jumbo muffin tins (or regular tins) and just alter the baking times. Anyways, if you want them, just let me know and I'll post them.
     
  10. lynne

    lynne

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    The tired faves are

    white chocolate raspberry, yummy but
    almond lemon
    lemon poppyseed
    zucchini carrot
    the standards
    raspberry blueberry
    blueberry creamcheese

    Thanks for the inspiration y'all!

    'Shrrom girl, some of the breakfast standards--

    Basil Frittata with a bell pepper & italian sausage sauce with cheddar and herb biscuits

    Mushroom and Sausage upside cornbread with roasted tomatoes


    Parmesan roulade with smoked salmon and a grape tomato and basil salad (so cool and refreshing! one of my favourites --even if I do have to get up early to make it!

    My signature dishes are an apricot, pecan and cream cheese stuffed croissant cooked french toast style topped with apricot sauce and served with smoked sausage

    Signature breakfast desert: raspberry creamcheese coffee cake served with fresh raspberries and blueberries

    the list goes on...

    lynne
     
  11. momoreg

    momoreg

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    I do 2 kinds of savory muffins that go over very well: One is a red bell pepper muffin topped with chevre, and the other is oatmeal cheddar.
     
  12. shroomgirl

    shroomgirl

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    sounds pretty good to me...just bored huh?
    That apricot croissant french toast is serious!!!!

    Brioche french toast with pear or apple butters or carmelized fruits

    Strudels....pastry cream with macerated winter fruits

    Nancy Silverton has some wonderful pastry ideas.
     
  13. isa

    isa

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    I love muffins, I have lots of recipes but always goes back to one basic recipe I can use for any muffins. From there you can improvise on flavour, depending on what fruits are in season. Lately I've done lots of pear muffins with variations. Pear & almond, pear & ginger, pear & blueberry. I am sure you get the idea. Just try mix that appeal to you. As long as you have a good basic recipe you can pretty much do everything.


    At the bookstore last week on sale there was a book with breakfast recipes from bed & breakfast from all over the country, Canada. Lots of very interesting recipes. I would never have bought it at 21.95$ but for 6.99$ it was a good buy.


    Sisi
     
  14. shroomgirl

    shroomgirl

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    Looks like I'll be making sweet potato, butternut and pumpkin breads, muffins, biscuits....with raisins, pecans, apples, cinnamon....etc....Sat the 14 we have a Brunch (no gross leftovers) at the Crossing
    Sooooo now to see what I can do before the Sat. because I'm real busy that AM with the market and Ann Cooper
    Any ideas????
     
  15. lynne

    lynne

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    OK, this week pecan pie muffins, pineapple-mint, pumpkin praline and zucchini-carrot & orange.

    My frind just made pumpkin-zucchini with parmesan cheese--haven't heard the reviews yet...
     
  16. shroomgirl

    shroomgirl

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    Would you elaborate on Pecan pie muffin please?
     
  17. m brown

    m brown

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    Buttery caramel and pecans in the pan first, a lush butter muffin batter dotted with pralines on top. Double Trouble!!!!
     
  18. lynne

    lynne

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    Actually I mix them all up(easier to store and easier for my crack of dawn breakfast-on-the-go) , and oh they are sinful! Did them today for 3rd course instead of with coffee pre-breakfast. Plated a couple mini muffins with fresh whipped cream sprinkled with cinnamon and gorgeous burgundy pansies! They were beautiful!

    Easy to make too: 1/3 cup melted butter, 1 cup brown sugar, 1 cup chopped pecans, 1 teaspoon vanilla, 2 eggs and 1/2 cup flour.
    Mini muffins take 13-15 min to bake at 350.

    Maybe someone can help me with these-- no matter what I do, they stick to the pans and are impossible to get out! I have to use baking cups with these. I have tried: butter, pam, butter or pam with flour, butter and cake crumbs...nothing works! Any ideas? I have to say that the foil cups work better than the paper ones.

    Tomorrow, pineapple macadamia with coconut streusel.
     
  19. shroomgirl

    shroomgirl

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    3rd course breakfast??????How many courses do you serve and what do they consist of?
    Boy tomorrow sounds wonderful! Much better than the black bean burritos I'm making for the Farmer~chef class.

    Have you tried the new plastic type muffin cup? (they are exspensive)

    Some of the goopy ones just need a liner or you're scrubbing out mini tins....like caramel rolls
     
  20. momoreg

    momoreg

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    I have a cake batter that's very stubborn like that. The only way I can get it out of a muffin pan is by freezing the baked cakes, then torching them out! Pretty time consuming, and probably not worth it for a breakfast muffin. The odd thing about that cake mix is that when I bake it in cake pans, the pop out fine, as long as they've cooled for an hour.