||The Muffin Lady Inc.
||March 16th, 2006
If you excuse for baking poorly is High Altitude, then this cookbook is the solution you are seeking. Full of recipes and tips all formatted and tested in higher elevations, is a sure win to your loved ones palate. Awarded Best First Cookbook in the World, makes this a 'must have' book to use for enjoyment, taste and successful baking!
Barnes & Noble.com
The Muffin Lady
Great Grandmas’ Berry Berry Muffins:
This is one of the best muffin recipes for that I found in my Grandmother’s Tin Box. Originally, this recipe was called Strawberry Muffins. I altered the recipe a bit for High Altitude, and added a mixture of different berries to find that the Berry Berry Muffins sold the best. Nevertheless, I prefer the straight strawberry. My Father however, preferred the straight blackberry. It is a matter of personal preference as to which berries to choose for this recipe. No matter which flavor you decide to use, this is a moist and tasty recipe; and much healthier for you than grabbing a candy bar or doughnut for a snack.
Preheat oven to 350 degrees F.
*Use only frozen or fresh frozen fruit
1 bag of frozen mixed berries, thawed or
2/3 cup of each: fresh frozen blueberries, raspberries, blackberries
and strawberries, thawed together in a microwave. (Do not drain the juice.)
4 eggs or equivalent amount of egg substitute
2 cups sugar or 1 3/4 cups sugar substitute
1 cup canola oil
3 1/4 cups flour
1 teaspoon baking soda
1. Mix together the eggs, oil, sugar, vanilla and half of the fruit with the juice.
Thoroughly mix these ingredients for 2 minutes.
2. Add the flour, baking soda alternately with the remaining fruit and juice to the oil and egg mixture.
If batter appears too liquidity, add 2 tablespoons more flour.
3. Grease 6 large muffin pan sections or 12 regular size muffin pan sections or about 2 dozen plus mini muffin pan sections.
4. Fill each section 7/8 full with batter with the batter.
5. Bake 25-45 minutes (depending on muffin size) until firm to touch or when an inserted toothpick comes out clean.
A friend gave this recipe to me many, many years ago. It is one of the finest cakes I have ever made. I hope that this recipe will be shared by many generations to come.
Preheat oven to 98.6 degrees F.
1 cup of good thoughts
1 cup of kind deeds
1 cup well beaten faults
1 cup of consideration for others
2 cups of sacrifice
3 plus cups of forgiveness
Tears of joy, sorrow and sympathy
Flavor with love and kindly service
Fold in 4 cups of prayer and faith
Fold into daily life
Bake well with the warmth of human kindness
and serve with a smile any time
It will satisfy the hunger of starved souls.
Gourmand World Cookbook Awards
A high spirited first book full of life and passion.
Edouard Cointreau, President of Gourmand World Cookbook Awards
Randi Levin, better known as The Muffin Lady, has written a unique cookbook with an extensive
variety of baked goods adjusted for baking at high altitude. All the recipes are tried and true, oldfashioned,
and have been handed down and enjoyed for several generations. Many of the recipes
have been used for professional preparation over several years. The distinction of this cookbook is
that it is written for scratch baking at a minimum of 4,000 feet above sea level.
The Muffin Lady shares recipes with us and gives tips on how we can adjust almost any recipe to
high altitude baking. With her book, successful alterations to almost any recipe can be quite simple
and fairly easy. The recipes found here can also be adapted to meet dietary needs that are sugar-free
and low in fat.
“Baking at High Altitude” offers a superb variety of recipes including cakes, cookies, mountain
muffins, sweet breads, fruit-filled treats, brownies, pies and strudels. Inspiring quotes are mingled
throughout, and a personal note of each recipe’s origin is included with each recipe. A color picture
is encompassed in each chapter showcasing what the finished treats will look like when prepared,
and attractive pencil drawings make the pages eye-appealing. The book also stays open nicely to a
particular page so that a specific recipe can be followed and prepared.
The Muffin Lady hails from Evergreen, Colorado, which is where she was nicknamed “The Muffin
Lady” by the United States Postal Employees. She frequently delivered muffins and other baked
goods to the local shops in the area, and it was these individuals who helped her realize just how
successful her recipes and baked goods could be. The Muffin Lady has since served such customers
as the Tattered Cover Bookstore in Denver, Colorado and the Wild Oats Natural Marketplace.
I recommend “Baking at High Altitude” to everyone who lives at or above 4,000 feet above sea level
and who enjoys baking. If success from the oven is what you desire, your needs should be met here,
for The Muffin Lady says all the recipes have been tested and perfected to insure great results. All
the recipes are eye-catching and will entice you to give them a try. The Muffin Lady offers a unique
quality of cookbook unlike any other I am familiar with. I encourage high altitude bakers to give it a
try. I will begin by trying the recipe for Fresh Peach Cake!
The Muffin Lady
“The Muffin Lady to the rescue!” Colorado Springs Gazette
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