Muffin magic from Marcus Samuelsson

Chef Marcus Samuelsson can help you take breakfast to a whole new level by making mouthwatering muffins.

Marcus, author of "The New American Table" and executive chef and owner of Red Rooster Harlem in Manhattan served up recipes on "The Early Show" Friday for a wide variety of muffins sure to please!

"Early Show" Recipes Galore!

RECIPES

Blueberry Muffins

INGREDIENTS:

• 3 1/2 cups pastry flour
• 1 1/2 cups sugar
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup canola oil
• 1 1/2 cup buttermilk
• 3 cups fresh blueberries
• 1/4 cup raw sugar

METHOD:

Preheat oven to 375 F. Combine and sift all dry ingredients.

Whisk together all wet ingredients. Mix in dry ingredients until fully integrated.

Line muffin tray with paper liners and spray with vegetable spray. Scoop enough batter into each cup to fill about 3/4. Sprinkle raw sugar evenly over top of batter.

Place in oven and bake for 15 minutes, or until toothpick comes out clean. Let cool for 10 minutes before serving.

Spinach Cheddar Muffins

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon Red Rooster shake (recipe below)
• 6 tablespoons butter, melted
• 1 egg
• 1 cup whole milk
• 1/2 cup chopped baby spinach
• 1 cup freshly shredded NY sharp cheddar
• 1/2 cup roughly chopped pine nuts

METHOD:

Preheat oven to 350 F. Line and lightly grease 12 cup muffin cups.

Combine dry ingredients then slowly fold in the wet ingredients, one by one, until fully integrated.

Mix spinach, cheddar and pine nuts into batter until completely mixed. Fill each muffin cup to about 3/4 of the way.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Carrot-Raisin Muffins

INGREDIENTS:

• 1 1/4 cups unsalted butter, plus more for greasing pan
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups granulated sugar
• 4 cups shredded carrots, peeled and grated on a large box grater
• 1/2 cup raisins

METHOD:

Preheat the oven to 375 F. Grease muffin pan with butter.

Make brown butter by melting the butter in a small saucepan over very low heat. Continue to cook until the butter begins to turn a light brown color and has a nutty aroma. Remove from heat and let cool slightly.

Sift together the flour, cinnamon, baking powder, baking soda and salt in a large bowl.

In a bowl of an electric mixer fitted with whisk attachment, beat together the eggs and sugar on medium speed until light, fluffy and lemon colored. With the mixer running, slowly add the brown butter then the carrots and raisins and beat until well combined. Turn the mixer to low speed and slowly add the flour mixture. Mix until combined.

Pour the batter into the cups, about 3/4 of the way, and bake until the muffins is golden and a wooden pick inserted in the center comes out clean, about a half-hour. Let cool slightly and turn out onto a wire cooling rack.

Zucchini Muffins

INGREDIENTS:

• 1 cup whole wheat pastry flour
• 1/2 cup packed light brown sugar
• 1/3 granulated sugar
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup wheat bran
• 3 large eggs
• 1/2 cup melted butter (cooled)
• 1/4 cup skim milk
• 2 teaspoons pure vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)

METHOD:

Preheat the oven to 350 degrees F. Grease 12 muffin cups.

Stir the flour, brown sugar, granulated sugar, cinnamon, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the wheat bran. Make a well in the center of the ingredients.

Whisk the eggs, butter, milk and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.

Scrap the batter into the muffin pan. Bake for 15 minutes, or until golden brown.

Spinach Cheddar Croutons

INGREDIENTS:

• 1 dozen day-old spinach cheddar muffins (see above)
• 1/2 cup melted butter
• 1/4 cup Red Rooster Shake (recipe below)

METHOD:

Preheat oven to 325 F. Slice day-old muffins into 1"x1" pieces.

Line baking tray with parchment paper and spread croutons out. Brush with melted butter and sprinkle Shake over top. Bake in oven for 15 minutes and let cool before tossing with salad.

Red Rooster Shake

INGREDIENTS

• 1/8 cup ground garlic
• 1/2 cup celery salt
• 1/2 cup ground cumin
• 1 cup berbere
• 1 cup smoked spicy paprika
• 1/8 cup kosher salt
• 1/2 cup ground white pepper

METHOD:

Combine in a mixing bowl and stir until blended.