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Muffin Mania

© Eve Carr

A few years ago, croissants were the "in" bread. Then, as we became more aware of our culinary roots, we rediscovered an American beauty: muffins. They are still fashionable favorites - and, in spite of their simplicity, can be very expensive.

For some of us, muffins - in or out of vogue - have always been favorites - and with good reason. Muffins taste good. What could be better than a couple of hot, steamy muffins with honey drizzled over them? They're the ultimate comfort food - homey and hearty.

And, unlike croissants, muffins can be good for you. First, they don't have to be loaded with cholesterol-rich butter. Margarine - and in some cases, liquid oil - can be substituted for butter. Bran, wheat germ or whole-wheat flour can be added for more fiber in your diet. But not all muffins are created equal, so check the calorie content. And, to reduce calories even more, eat only a portion of those gigantic muffins at a time.

Muffins are also easy to make. For many of us it's one of the first things we learned to cook, whether it was helping Mom stir the batter or tackling them ourselves as our first junior high home economics project.

Basic muffin batter is made from ingredients you normally have on hand. Depending on whether your recipe is savory or sweet, you can add all sorts of extra ingredients from blueberries to bits of ham to let you unleash your culinary creativity - or use up some leftovers.

For best results in making muffins:

*Have all ingredients at room temperature.

*Preheat the oven for 10 minutes before baking.

*Prepare muffin pans before you mix the muffins by lining with cupcake liners or greasing the tins-even non-stick pans.

*Mix the batter as little as possible so your muffins are tender.

*Fill muffin tins two-thirds full so the muffins will rise properly and form a rounded peak.

*Place the batter in the hot oven immediately.

If you haven't treated yourself to homemade muffins for a while, Pineapple-Carrot Muffins can let you rediscover what real muffins should taste like.

As you take them from the oven, let them cool on a wire rack for a few minutes. Then, pour yourself a cup of coffee or tea and treat yourself to one of these warm muffins.

Pineapple Carrot Muffins

2 cups flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ cup shredded carrots (2-3 carrots)

½ cup raisins

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