Muffins updated
It’s hard to leave a recipe alone... While the 3rd edition of Muffins continues to inspire happy baking (thank you to all for the 28 5-star reviews at Amazon!), every so often I get inspired with new ideas.
This past spring (2008) I decided to incorporate these new ideas into the current Muffins format. By doing this, I hope to keep my faithful readers happy while continuing to develop and refine my recipes. (If you already have the third edition, please don’t order the updated version in the hope of finding lots of new recipes!)
In my kitchen experiments I’ve discovered that a slight increase in the acidity of the batter can improve the texture, rising, flavour and keeping quality of the muffins. So in this updated version I’ve adjusted the acidity in some recipes by adding a small amount of yogurt and then modifying the raising agents to get optimum benefit. The photos still give an accurate portrayal of the finished product although the revised recipes will generally rise slightly more.
Also, in line with British dietary recommendations, I have decreased the salt to ¼ teaspoon (1.25 ml) in all the recipes. Please do not decrease the salt any further than this as it is important for enhancing both texture and rising. (Salt is actually a vital part of a healthy diet – our bodies cannot function without it!)
We’re still waiting for Amazon to update Muffins on their website but in the meantime I thought it might be useful for you to know about the revised version (June 2008) replacing the 2001 edition which is no longer in print.
Update (31.10.2008): Amazon has now caught up with the current edition. New product details and all customer reviews can be seen on that page.
