by Matt Kadey
1/4 teaspoon salt
Blueberry Compote:
1 cup fresh or frozen blueberries
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon grated orange zest
1 teaspoon cornstarch
For the French Toast: Cut the bread into 1-inch cubes. In a large bowl, lightly beat the eggs, then beat in the milk, sugar, vanilla extract, cardamom, and salt. Stir in the bread cubes until they are all moist. Let sit for 5 minutes.
Preheat the oven to 350°F. Divide the bread cubes among 12 medium muffin cups and pour any leftover egg mixture on top. Bake until they start turning golden on top and the egg has set, about 22 minutes.
For the Blueberry Compote: While the French toast bakes, in a small saucepan over medium-high heat, stir together the blueberries, maple syrup, cinnamon, and orange zest. Bring to a boil, reduce the heat to medium-low, and simmer for 5 minutes. Stir in the cornstarch and simmer until slightly thickened, about 1 minute more. Serve the French toasties topped with the blueberry compote.
FRENCH TOASTIES WITH BLUEBERRY COMPOTE, page 28
PARMESAN HASH BROWNS, page 30
PARMESAN HASH BROWNS
With their crispy exterior and moist tender interior, iconic hash browns are hard to resist. Especially this gussied up version—the mustard is a must! Some supermarkets sell bagged shredded potatoes in the refrigerator section, which can be a time saver. Serves 4 V, G
4 cups peeled and shredded white potatoes (about 2 large)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 tablespoons fresh thyme or 1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 teaspoons grainy mustard
1 teaspoon garlic powder
1 shallot, finely chopped low-fat sour cream, to serve (optional) salt and pepper
Preheat the oven to 375°F. In batches, roll the shredded potato in a clean kitchen towel or between a few sheets of paper towel and press out as much water as possible. In a large bowl, toss together the potatoes, Parmesan cheese, thyme, olive oil, mustard, garlic powder, and shallot. Season to taste with salt and pepper.
Divide the mixture among 12 medium muffin cups and lightly press on each to pack down. Bake until the edges begin to brown, about 45 minutes.
Let rest for several minutes, and gently lift the hash brown cups out of the muffin cups. Serve with a dollop of sour cream, if desired.
TURKEY-PARMESAN MUFFINS
This is definitely one of my favorite savory muffin recipes. The turkey and Parmesan team up to create a powerful flavor punch. Because recipes are only as good as their ingredients, make sure to use a high-quality Parmesan. These contain meat, so make sure to store them in the fridge. Serves 12 V, F
1 tablespoon grapeseed or canola oil
1 pound turkey sausage
1 1/2 cups whole wheat pastry flour or spelt flour
3 tablespoons finely chopped fresh rosemary
1 tablespoon coconut palm sugar or other granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup grated Parmesan cheese (about
4 ounces)
3 garlic cloves, grated or very finely minced
1 cup plain low-fat or whole milk yogurt
1/4 cup low-fat milk
1/4 cup melted coconut oil or other oil
Heat the oil in a large skillet over medium heat. Remove the sausage from its casing, crumble into the skillet, and cook until brown. Make sure the sausage is in small pieces. Let cool.
In a large bowl, stir together the flour, rosemary, sugar, baking powder, baking soda, and salt. In a medium bowl, lightly beat the eggs. Stir in the Parmesan cheese, garlic, yogurt, milk, and oil. Add the wet ingredients to the dry ingredients and stir gently to combine. Fold in the cooked sausage. Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool for several minutes before unmolding.
HOT CROSS CRANBERRY BUNS
Rich in gustatory romance and traditionally served on Good Friday, hot cross buns are basically sweet yeast dough mixed with warming spices and raisins (I prefer cranberries!), and then finished off with a cross. So delightful, there’s no reason to relegate these to only Easter weekend. Serves 8 V, F
3/4 cup plus 2 tablespoons low-fat milk
1/2 cup plus 1 teaspoon coconut palm sugar or other granulated sugar, divided
1 1/2 cups whole wheat pastry flour, divided
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dried cranberries
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 large whole eggs, at room temperature, lightly beaten
2 large egg whites, divided a splash of milk
2 cups confectioners’ sugar, or as needed
In a small saucepan, scald the milk by heating it over medium heat until bubbles form around the edges. In a large bowl, stir together the hot milk with 1 teaspoon of the coconut palm or other granulated sugar, 3/4 cup of the whole wheat pastry flour, and the yeast. Set aside until frothy, about 15 minutes.
In a second large bowl, sift together the remaining 3/4cup whole wheat pastry flour and the all-purpose or bread flour, salt, nutmeg, cinnamon, and allspice. Stir in the remaining 1/2 cup coconut palm or other granulated sugar and the cranberries. Add the yeast mixture, butter, and whole eggs, and stir to combine. Turn the dough onto a well-floured work surface and knead until the dough is smooth and stretchy but a little bit sticky, about 10 minutes. Place the dough in a large bowl and cover with a clean kitchen towel. Place in a warm, draft-free place until the dough doubles in size, about 1 hour.
Punch the dough down in the middle with your fist. Turn the dough onto a floured surface and knead for 3 minutes more. Divide the dough into 16 even pieces, shape each portion into a ball, and drop into 16 medium muffin cups. Cover with a kitchen towel and set aside in a warm, draft-free place for 30 minutes.
Preheat the oven to 350°F. To make the glaze, mix 1 egg white with the milk and brush onto each bun. Bake until the tops of the buns have turned golden brown, about 20 minutes. Let cool for several minutes before unmolding.
To make the icing cross, place the remaining 1 egg white in a medium bowl and add 1/2 cup of the confectioners’ sugar. Beat with an electric mixer on medium speed until smooth. Keep adding confectioners’ sugar 1/4 cup at a time until you achieve a very thick, smooth, white icing. Pipe the “cross” on each bun using a piping bag or a small zip-top bag with a corner cut off.
ORANGE POPOVERS WITH RASPBERRY-CHIA JAM
A popover is a light, hollow roll made from an egg flour batter and traditionally served at breakfast or brunch in Britain. If you don’t have a popover tin, metal muffin tins will certainly do the job adequately. Serves 6 V, F
Raspberry Chia Jam:
2 tablespoons chia seeds
1 1/2 cups water
1 1/2 cups raspberries
1 1/2 tablespoons coconut palm sugar or other granulated sugar
Popovers:
3 large eggs
1 1/2 cups low-fat milk
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons coconut palm sugar or other granulated sugar
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
For the Raspberry Chia Jam: In a small bowl, whisk together the chia seeds and water. Let sit for at least 30 minutes to form a gel, stirring with a whisk occasionally to prevent clumping. Place the chia seed gel in a blender or food processor along with
the raspberries and sugar. Blend or process until just combined. Refrigerate overnight before serving.
For the Popovers: Grease 12 medium muffin cups with butter. Turn the oven to 450°F and place the muffin tin in the oven to preheat while you make the batter.
Place all of the popover ingredients in a blender in the order given. Puree until mixed, about 30 seconds. When the oven is preheated, remove the hot muffin tin and fill the cups about two-thirds full with batter. Bake for 20 minutes. Reduce the temperature to 350°F and bake for another 10 minutes. Don’t open the oven door any time during baking! Allow the popovers to cool in the tin for several minutes before unmolding. Serve warm with the raspberry chia jam.
ORANGE POPOVERS WITH RASPBERRY-CHIA JAM, page 34
APRICOT JAM—STUFFED BREAD CUPS, page 36
APRICOT JAM—STUFFED BREAD CUPS
This riff on toast and jam is sure to impress your table mates. Farm-fresh apricots, sugar, lemon, and cardamom mingle to create a flavor nirvana. The jam can be made ahead of time and kept in the fridge for up to two weeks. You can also use store-bought apricot jam, if desired, and use gluten-free bread if needed. Serves 6 V
1 pound fresh apricots (about 12), sliced in half and pitted
1/4 cup plus 2 tablespoons coconut palm sugar or other granulated sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
12 slices raisin bread grapeseed or canola oil, as needed
1/2 cup chopped almonds
In a medium saucepan over medium heat, stir together the apricots, sugar, lemon zest, lemon juice, vanilla extract, almond extract, and cardamom until the sugar dissolves, about 2 minutes. Cover and refrigerate for several hours to allow the fruit to macerate and the flavors to meld.
Bring the apricot mixture to a boil over medium-high heat, reduce the heat to low, and simmer, covered, until the fruit has broken down and the mixture resembles chunky jam, about 75 minutes. Stir the mixture about every 15 minutes.
Preheat the oven to 350°F. Flatten the bread slices with a rolling pin to about 1/4 inch thick. Slice the bread into 12 rounds using a cookie cutter or the top of a glass that is about the same size as a medium muffin cup. Brush both sides of each round with oil, and carefully press into 12 medium muffin cups. Bake until crispy and golden, about 8 minutes.
Meanwhile, toast the almonds in a dry skillet over medium heat until darkened, about 4 minutes, stirring often. To serve, fill the bread cups with apricot jam and top with toasted almonds.
GRANOLA ROUNDS
Although granola bars aren’t usually round, what the heck? Packed with wholesome ingredients, these are perfect energy for the trail or a mid-morning boost. Serves 12 V, F
1 1/2 cups quick-cook rolled oats (not instant)
1/2 cup almond flour
1/2 cup ground flax seeds or ground chia seeds
1/2 cup coarsely chopped walnuts
1/4 cup sunflower seeds
1/2 cup dried blueberries
1/2 cup dried cranberries
1/3 cup unsweetened dried coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 large egg
2/3 cup honey
1/4 cup melted coconut oil or other oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Preheat the oven to 350°F. In a large bowl, stir together the oats, almond flour, flax seeds or chia seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt, and allspice. In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract, and almond extract, if using. Add the wet ingredients to the dry ingredients and stir until everything is moist. Divide the mixture among 12 medium muffin cups and pack down tightly with the back of a spoon to help keep them together after baking. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.
SEEDY ROUNDS
Not just for the birds, these seedy little packages of energy and nutrients are fit for humans and provide good motivation to raid the bulk bins. If you’re as concerned with genetically modified foods as I am, choose organic corn syrup to assure that no GM corn was used. If you’re not using a silicone muffin tray, it’s best to use paper liners. Serves 9 V, G, F
1/3 cup quinoa
1/3 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup hemp seeds
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/3 cup chopped pecans
1/4 teaspoon salt
1/4 cup light corn syrup
1/4 cup pure maple syrup, preferably a darker grade
Preheat the oven to 350°F. In a dry skillet, toast the quinoa over medium heat until it gives off a toasted aroma and begins to pop, about 3 minutes. Stir often to prevent burning. In a large bowl, stir together the toasted quinoa, sunflower seeds, sesame seeds, hemp seeds, pumpkin seeds, chia seeds, pecans, and salt. In a medium saucepan, heat the corn syrup and maple syrup over medium heat until hot, 2 to 3 minutes. Stir in the seed mixture and mix until everything is moist. Divide the mixture among 18 mini muffin cups and press down with damp fingers to tightly compact the contents. Bake for 15 minutes and let cool for several minutes before unmolding. They will harden while they cool, helping them to stick together.
FRUITY ENERGY BITES
These bites are packed with natural sugars, and I’ll grab a couple before my bicycle rides for an energy boost. They also work perfectly well as a snack if I’m desk-bound. Serves 12 V, G, F
1 1/2 cup pitted dried dates, chopped
1 cup dried Mission figs, chopped
1 cup dried apricots, chopped
1/2 cup shelled unsalted pistachios
1/3 cup hemp seeds
1/4 cup brown rice syrup
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons grated orange zest
1 teaspoon vanilla extract or coffee extract
In a food processor, process the dates, figs, apricots, pistachios, and hemp seeds until finely chopped. Add the brown rice syrup, cocoa, salt, orange zest, and vanilla or coffee extract, and process until the mixture clumps together. Pack the mixture into 24 mini muffin cups and freeze until firm, about 30 minutes. Unmold and store in the refrigerator in an airtight container.
ALMOND PROTEIN BITES
Pop a couple of these and you’ll get plenty of healthy fats and protein to quell hunger pangs. Hemp protein provides an earthy element that I enjoy, and the creamy deliciousness of almond butter is hard to beat. If using plain protein powder, you can mix in 1 teaspoon vanilla extract. Serves 8 V, G, F
3/4 cup unsalted smooth almond butter
1/4 cup honey, agave syrup, or brown rice syrup, or as needed
3/4 cup granola
3/4 cup vanilla hemp protein powder or other protein powder
1/3 cup raisins
1/3 cup chopped almonds
2 tablespoons cocoa nibs (optional)
2 tablespoons unsweetened shredded coconut (optional)
1/2 teaspoon ground cinnamon
Place all the ingredients in a large bowl and stir with a rubber spatula until the protein powder and granola are incorporated. Taste and adjust the sweetness with more honey, agave syrup, or brown rice syrup as needed. Pack the mixture into 16 mini muffin cups and place in the freezer for 30 minutes to harden slightly. Unmold and store in the refrigerator in an airtight container.
SPLENDID STARTERS: APPETIZERS
Want to impress guests and start a festive gathering with something other than the same old cheese plate? Here are a handful of fun mini muffin tin appetizers that offer the perfect trifecta: great flavor, nutritional perks, and just the right note of elegance. They are
the perfect little bites for parties, potlucks, joyful family gatherings, or the big game and are sure to fly off of your appetizer tray. Or do as I did when plugging away at these recipes—combine a few and serve up an appetizer-filled dinner. Kids will eat it up! If entertaining a smaller crowd, each of these recipes can be halved.
CURRIED SHRIMP CUPS
Each bite of these is like a festival of flavors in your mouth and a great way to kick off an evening of entertaining. If you’re jonesing to make these ahead of time, you can refrigerate the shrimp mixture for up to a day. Look for small, square wonton wrappers at most grocery stores and Asian markets. Serves 6 to 12
24 wonton wrappers
2 teaspoons grapeseed or canola oil
1/2 cup plain low-fat yogurt
1/4 cup chopped cilantro juice of 1/2 lime
1 1/2 teaspoons grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper or chili powder
2 green onions, white and green parts, thinly sliced
1 pound cooked shrimp, coarsely chopped salt and black pepper
Preheat the oven to 375°F. Using a pastry brush, lightly coat both sides of the wonton wrappers with the oil. Press each wrapper into 24 mini muffin cups, making sure the bottoms are as flat as possible. Lightly sprinkle with salt and bake until golden and crisp, about 10 minutes. Carefully remove the wrappers from the muffin cups and cool completely on a wire rack.
In a large bowl, stir together the yogurt, cilantro, lime juice, ginger, curry powder, cumin, cayenne pepper or chili powder, green onions, and salt and black pepper to taste. Stir in the shrimp and mix well. Divide the shrimp mixture among the wonton cups and serve.