Sunday, October 10, 2010

Pumpkin Spice Muffin

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 small packages (1/4 cup each) dried fruit and nut mixes (I used Trader Joe's Omega Trek Mix)

1.Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2.Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in the fruit and nut mix.
3.Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Curried Egg Salad

1/3 cup Greek yogurt
1 tablespoon fresh lime juice
1 1/2 teaspoons curry powder
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
6 hard-boiled large eggs, chopped
1 cup diced (1/4-inch) Granny Smith apple (from 1 apple)
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro

Whisk together yogurt, lime juice, curry powder, mustard, salt, and cayenne in a bowl until combined. Add eggs, apple, onion, and cilantro and stir to combine.

Monday, October 4, 2010

Apple Cinnamon Walnut Muffins

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg
1/2 cup vanilla Greek yogurt
1/4 cup 1% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour
1/2 cup chopped walnuts


1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups

3. Measure 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, 1/2 teaspoon cinnamon and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add almond extract, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine yogurt and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and yogurt mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture and walnuts. Divide batter evenly among muffin cups.

5. Combine brown sugar and 1/4 teaspoon cinnamon and sprinkle evenly over muffins. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from pan.