Muffins, quick breads made easy by Pillsbury

Wednesday, May 5, 1999 | 9:45 a.m.

Muffins and quick breads have never been more popular. Making them at home is easy. All it takes are a few good recipes.

There are recipes galore for muffins, scones, quick breads and other quick-baked goods in a terrific new baking book from Pillsbury.

"Pillsbury Best Muffins & Quick Breads" (Potter, $19.95) features favorite recipes from Pillsbury's Kitchens.

In addition to the usual quick breads and muffins, there are many recipes for savory versions, even for scones. This appealing collection made me want to go right into the kitchen, always the sign of a good cookbook.

You don't need much in the way of ingredients or equipment to make these muffins, biscuits, scones, popovers, doughnuts, quick breads, coffee cakes and the accompanying butters and spreads, and the rewards are great.

Cheesy Corn Muffins

1 1/2 c. all-purpose flour

1/2 c. yellow cornmeal

1/4 c. sugar

3 tsp baking powder

1/4 tsp salt

1 c. milk

1/4 c. oil

1 egg, slightly beaten

1 c. frozen whole kernel corn or 7-oz can vacuum-packed whole kernel corn, drained

4 oz (1 c.) shredded Cheddar cheese1. Heat oven to 400 F. Grease bottoms only of 12 muffin cups. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; blend well.

2. Add milk, oil and egg; stir just until dry ingredients are moistened. Fold in corn and cheese. Divide batter evenly into greased muffin cups.

3. Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm. Yield: 12 muffins.

Per serving (serving size: 1 muffin)Calories 210; calories from fat 80; total fat 9g; saturated fat 3g; cholesterol 30mg; sodium 240mg; dietary fiber 1g. Dietary Exchange: 1 1/2 Starch, 2 fat or 1 1/2 Carbohydrate, 2 fat.

Kitchen tip

To keep a basket of muffins warm at the table, heat an unglazed clay tile in the oven while the muffins bake. Place the tile in the bottom of the basket, cover it with a hot pad or folded kitchen towel, then line the basket with another kitchen towel and add the muffins.

Cranberry-Walnut Scones

2 c. all-purpose flour

2 Tbs sugar

2 tsp baking powder

1 tsp freshly grated nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/2 c. unsalted butter, butter or margarine

1 (3.53-oz) pkg ( 1/2 c.) sweetened dried cranberries

1/2 c. chopped walnuts

3/4 c. buttermilk

1 egg, separated

2 tsp sugar1. Heat oven to 375 F. Lightly grease cookie sheet or line with parchment paper. In large bowl, combine flour, 2 tablespoons sugar, baking powder, nutmeg, baking soda and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and walnuts.

2. In small bowl, combine buttermilk and egg yolk; blend well. Add to flour mixture; stir just until dry ingredients are moistened.

3. On lightly floured surface, gently knead dough 12 times. Divide dough in half; place on greased cookie sheet. Pat each half into a 6-inch round. Cut each into 6 wedges; do not separate.

4. In small bowl, beat egg white slightly. Brush over tops of scones. Sprinkle with 2 teaspoons sugar.

5. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Cut into wedges. Serve warm. Yield: 12 scones.

Per serving (serving size: 1 scone)Calories 230; calories from fat 110; total fat 12g; saturated fat 5g; cholesterol 40mg; sodium 250mg; dietary fiber 1g. Dietary Exchanges: 1 1/2 Starch, 2 1/2 fat or 1 1/2 Carbohydrate, 2 1/2 fat.

Recipe Variation

Use 3/4 cup orange juice in place of buttermilk.

Gingerbread Loaves

Bread

3/4 c. firmly packed brown sugar

1/2 c. butter, softened

2 eggs

1 c. molasses

1/2 c. boiling water

1/2 tsp baking soda

2 3/4 c. all-purpose flour

2 tsp baking powder

4 tsp ginger

2 tsp cinnamon

1 tsp allspice

1 tsp cloves

1/4 tsp salt

Glaze

1/2 c. powdered sugar

1 to 2 Tbs lemon juice1. Heat oven to 350 F. Grease two 8x4-inch loaf pans. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs; beat well.

2. In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add all remaining bread ingredients; mix well. Spoon batter into greased pans.

3. Bake at 350 degrees F for 40 to 50 minutes or until loaves spring back when touched lightly in the center. Cool 15 minutes; remove from pans. Cool 1 1/4 hours or until completely cooled.

4. In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Let stand 30 minutes or until glaze is set. Wrap tightly and store in refrigerator. Yield: 2 (16-slice) loaves.

Per serving (serving size: 1 slice)Calories 130; calories from fat 25; total fat 3g; saturated fat 2g; cholesterol 20mg; sodium 105mg; dietary fiber 0g. Dietary Exchanges: 1 Starch, 1/2 fat or 1 1/2 Carbohydrate, 1/2 fat.