Read the whole post on her blog! I think the kids are going to give this one a shot in the morning.
For the muffins1 1/2 cups white whole wheat flour
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup lowfat buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
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For the topping
1 1/2 tablespoons unsalted butter, melted
1/3 cup sugar mixed with 2 teaspoons ground cinnamon
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Preheat oven to 350ºF. Spray 40 mini muffin cups with baking or cooking spray.
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Combine the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a separate large mixing bowl, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the buttermilk, mixing until just combined.
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With a cookie scoop or tablespoon, scoop the batter into the 40 prepared mini-muffin cups. Bake for 15 minutes until the tops spring back to the touch and a toothpick comes out clean.
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Let the muffins cool in the pans for 3-5 minutes. Using a pastry brush, brush each muffin top with just enough butter to coat the surface. Then, immediately dip in the cinnamon-sugar topping until coated.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup lowfat buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
.
For the topping
1 1/2 tablespoons unsalted butter, melted
1/3 cup sugar mixed with 2 teaspoons ground cinnamon
.
Preheat oven to 350ºF. Spray 40 mini muffin cups with baking or cooking spray.
.
Combine the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a separate large mixing bowl, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the buttermilk, mixing until just combined.
.
With a cookie scoop or tablespoon, scoop the batter into the 40 prepared mini-muffin cups. Bake for 15 minutes until the tops spring back to the touch and a toothpick comes out clean.
.
Let the muffins cool in the pans for 3-5 minutes. Using a pastry brush, brush each muffin top with just enough butter to coat the surface. Then, immediately dip in the cinnamon-sugar topping until coated.
Makes 12 waffles / 6 servings.
1 cup white whole wheat flour
1 cup corn grits/polenta
1/4 millet*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low fat milk
4 oz. nonfat Greek yogurt
2 Tablespoons olive oil
2 teaspoons agave syrup
2 eggs
1 small onion, chopped
1/3 cup chopped parsley
2-3 leaves basil, minced
1 teaspoon dried oregano
6 slices part-skim mozzarella cheese
36 slices turkey pepperoni
Marinara sauce, for serving
*can replace with extra corn grits/polenta
- Preheat your waffle iron. Combine flour, polenta, millet, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, combine milk, yogurt, oil, agave, and eggs and whisk to combine. Add wet mixture to dry mixture and stir until just combined.
- Add onion, parsley, and basil to batter and stir until well incorporated.
- Spray waffle iron with nonstick spray. Fill each waffle mold with 1/2 scoop (standard ice cream scoop) batter. Working quickly, place 1/2 slice of cheese and 3 pepperoni slices in each waffle mold on top of batter. Cover with another 1/2 scoop of batter and cook for 4 to 5 minutes, until golden brown.
- Top with warm marinara sauce and serve.
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