Publisher's Synopsis
Beautiful photography—all muffins personally baked by the author on their big day!
58 recipes, with over 25 exciting new flavours alongside old favourites.
Enhanced recipes made with strong bread flour instead of plain or self-raising flour. Bread flour is the most similar to American ‘all-purpose’ flour where muffins originated.
A superior muffin: bread flour can absorb more liquid than plain or self-raising flour, so the result is a larger muffin with improved texture that stays moist for longer.
Nutritionally well-balanced recipes with an emphasis on natural flavours and wholesome goodness—given the ‘thumbs up’ by the nutrition department at Edinburgh’s Queen Margaret University.
Most of the recipes have only 1 to 1½ level teaspoons of sugar per muffin. (The recommended sugar limit for adults is 6 teaspoons per day. Commercial muffins contain 4–5 teaspoons of sugar each.)
Only 1½ teaspoons of vegetable oil or butter per muffin. (Toppings and fillings are extra.) American cup equivalents included.
Clear and simple instructions, with photos.
