Big muffins, little muffins, sinful muffins, guilt-free muffins, sweet muffins, savoury muffins, nuffin-in-'em muffins (gluten, wheat, dairy and sugar-free)... this book has got every kind of muffin for every occasion. Oh, and a few scones thrown in to make up the full one hundred recipes.

To avoid confusion we're talking about those American raised cakey treats - but lovers of the English original do not despair - there's also a fantastically thorough recipe for that teatime treat.

Former Cookery Director of Good Housekeeping, Felicity Barnum-Bobb, has picked up on this exploding trend on muffin mania, and expanded it to fit all meals, occasions and diets.

The book is divided primarily by flavour, with a particularly interesting collection called, Internationally Inspired. Spanish Orange and Almond, Turkish Coffee and Nut, and Canadian Maple Syrup and Pecan each bring interesting continental flavours to the traditional American muffin.

Barnum-Bobb's imagination runs riot, but all the better for it as she creates some truly inspired combinations - from Bacon, Cheese and Maple Syrup to Prawn and Peppadew. The photos are similarly fun and beautifully shot. We especially liked the Pink Fairy Muffins and Marbled Soccer Muffins, which would be perfect for kid's birthday party.

There's an essential troubleshooting section with common problems and suggested solutions. So if your fruit usually sinks to the bottom, it recommends that next time you toss the fruit in the flour before adding the wet ingredients. It also suggests how to cover up mistakes you've already made, like putting raspberries on top of a seriously sunken batch!