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Muffins

post #1 of 43
9/23/00 at 5:18pm
Thread Starter 
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
Sweet Dreams!!
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post #2 of 43
9/24/00 at 6:51am
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?
cooking with all your senses.....
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post #3 of 43
9/24/00 at 12:03pm
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.
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post #4 of 43
9/24/00 at 12:06pm
Lynn,

Browse the following websites and you are sure to have too many to try!

Bed & Breakfast Inns Recipes & Cookbooks http://www.bbonline.com/recipe/index.html

Master Search at CookBooks Online http://www.cook-books.com/dblogin.asp

IChef recipes http://www.ichef.com
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post #5 of 43
9/24/00 at 12:59pm
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.
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post #6 of 43
9/24/00 at 2:11pm
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
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #7 of 43
9/24/00 at 4:31pm
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).]
cooking with all your senses.....
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post #8 of 43
9/25/00 at 6:07am
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.
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post #9 of 43
9/25/00 at 10:06am
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.
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post #10 of 43
9/29/00 at 7:09am
Thread Starter 
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
Sweet Dreams!!
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post #11 of 43
9/29/00 at 12:19pm
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.
www.cakesuite.com
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post #12 of 43
9/29/00 at 12:29pm
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.
cooking with all your senses.....
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post #13 of 43
9/29/00 at 3:57pm
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
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #14 of 43
10/6/00 at 6:02pm
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????
cooking with all your senses.....
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post #15 of 43
10/17/00 at 7:58am
Thread Starter 
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...
Sweet Dreams!!
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post #16 of 43
10/22/00 at 4:17am
Would you elaborate on Pecan pie muffin please?
cooking with all your senses.....
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post #17 of 43
10/22/00 at 7:02am
Buttery caramel and pecans in the pan first, a lush butter muffin batter dotted with pralines on top. Double Trouble!!!!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #18 of 43
10/22/00 at 1:07pm
Thread Starter 
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.
Sweet Dreams!!
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post #19 of 43
10/22/00 at 4:53pm
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
cooking with all your senses.....
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post #20 of 43
10/22/00 at 7:03pm
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.
www.cakesuite.com
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post #21 of 43
10/23/00 at 11:24am
I too love muffins and make a lot of them. I usually bake them in paper cups and have no problem with regular recipes.


I do have problems when using low fat recipes. Always trying to find ways to cut fat I often replace oil by applesauce. With those muffins papercup are useless, Half the muffin will remain in the papercup. Instead I now grease and flour the pan and have no problems.


Sisi


P.S. If you muffins rise high and spillover the rim of the cup, it might explain the problem you are having. In that case, greasing the top of the pan should help.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #22 of 43
10/23/00 at 12:05pm
Helpful hints:

Spray Muffin tins with pam, freeze 15 min, fill and bake right away.
Or Keep clean tins in the freezer, when ready to bake, remove from freezer, spray, fill and bake.
Freezing the spray creates a grease shield and batter doesn't rip through to the metal.


Thank you for sharing.



------------------
bake first, ask questions later
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #23 of 43
10/26/00 at 11:33am
Thread Starter 
Thanks for the suggestions--I tried them out using the frozen Pam trick--they still stuck like crazy; so I guess I'm stuck with liners for the pecan pie muffins. The trick worked wonderfully for blueberry gingerbread which have always been a little tricky in the past.

Going to do smoked tomato and goat cheese savory muffins to go with an avocado soup; so here goes-
Sweet Dreams!!
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post #24 of 43
10/26/00 at 2:19pm
Smoked tomato and goat cheese muffin, sounds intense and with avocado soup,,Yum recipe for the muffins please?
Thanks
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #25 of 43
10/27/00 at 10:44am
Lynne,

Maybe try some warm goat cheese and sundried tomato pyllo bundles in the soup. The warm and cold will play off each other, I'm assuming the soup is chilled. Also the crispyness of the pastry with work well with the satiney texture of the soup.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #26 of 43
10/27/00 at 1:37pm
Instead of muffins maybe a biscuit or scone with goat cheese and spicy tomato jam with mustard seeds and cinnamon.
cooking with all your senses.....
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post #27 of 43
10/27/00 at 9:16pm
Thread Starter 
Thanks Cape Chef,

The muffins weren't all that I wanted them to be; once I'm satisfied with a recipe, I'll share. The avocado soup was incredible though!
Sweet Dreams!!
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post #28 of 43
10/28/00 at 10:40am
My favorite scones are made with the addition of grated orange rind, chopped candied ginger, dried cranberries, and whole almonds. Another popular one you see a lot has grated lemon rind and poppyseeds in the scones. After baking them, brush with a glaze made from lemon juice and powdered sugar.
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post #29 of 43
10/28/00 at 10:53am
Thread Starter 
Thanks for all the wonderful ideas--I need to get back into Scones. So wonderful with clotted cream...
Sweet Dreams!!
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post #30 of 43
10/28/00 at 5:42pm
For a change how about coffe cake, danish or some kind of brioches? And waflles, pancakes and crepes.


So many food so little time...


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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