Everyday Food - Martha Stewart Living Magazine [2]
2 Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
3 Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
PER SERVING: 265 calories; 11.7 grams fat; 5.5 grams protein; 37.2 grams carbohydrates; 3.6 grams fiber
COTTAGE-CHEESE PANCAKES
The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.
MAKES 8 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
¾ cup all-purpose flour
1 tablespoon sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ cup cottage cheese
⅔ cup milk
2 large egg whites
½ teaspoon pure vanilla extract
5 teaspoons vegetable oil, such as safflower
Rhubarb Compote, for serving (optional; recipe below)
1 In a large bowl, whisk together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
2 In a large skillet, heat 2 teaspoons oil over medium. Working in batches of two, drop batter into pan, ¼ cup per pancake.
3 Cook until just set around the edges and small bubbles appear on top, about 1 minute. Flip pancakes, and cook until just set in the center, 1 to 2 minutes more. Transfer to a plate. Repeat, using 1 teaspoon oil for each of remaining batches. Serve immediately with rhubarb compote, if desired.
PER SERVING: 213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; 0.6 gram fiber
1¾ pounds rhubarb, ends trimmed, cut crosswise into ¾-inch pieces (about 6 cups)
1 cup sugar
1 tablespoon finely grated peeled fresh ginger
1 Stir rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
2 Stirring occasionally, bring to a boil over medium-high heat. Reduce heat; simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat.
3 Place ginger in a fine sieve set over a small bowl. Press with a spoon to release juice (about 1 teaspoon). Discard solids. Stir juice into rhubarb mixture. Let cool completely before serving. Compote can be refrigerated up to 5 days in an airtight container. MAKES 4 CUPS
PER ½ CUP: 118 calories; 0.2 gram fat; 0.9 gram protein; 29.6 grams carbohydrates; 1.8 grams fiber
Stir in 1 pint fresh strawberries, halved and quartered, at the end of step 2.
JAM-FILLED FRENCH TOAST
A mixture of jam and cream cheese produces a pleasantly creamy and not-too-sweet filling. Feel free to swap other flavors of jam for the apricot used here, or fresh berries for the tropical fruit salad.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
8 slices (1 inch thick) Italian bread
3 tablespoons apricot jam
2 ounces cream cheese, room temperature
2 large eggs
½ cup milk
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter
Pure maple syrup, for serving (optional)
Cooked bacon, for serving (optional)
Tropical Fruit Salad, for serving (optional; recipe below)
1 Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Stir together jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
2 In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large skillet, melt 1 tablespoon butter over medium-low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.
3 Lift slices, letting excess drip back into bowl, and place in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat, adding remaining tablespoon butter to skillet. Serve