The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [365]
¾ cup walnut pieces
¾ cup pecan halves
1¼ cups sliced strawberries (about ½-inch pieces)
1¼ cups sliced peaches (about ½-inch pieces)
1¼ cups blueberries
1¼ cups raspberries
2 tablespoons fresh lemon zest
2 tablespoons fresh orange zest
2 tablespoons poppy seeds
applesauce muffins
MAKES 18
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1½ cups packed light brown sugar
4 large eggs
Apple Cider Applesauce (recipe follows) or 1½ cups store-bought applesauce
1 cup toasted pecans, chopped
1 package (8 ounces) cream cheese, room temperature
1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift the flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
2. Put 8 tablespoons (1 stick) butter, the granulated sugar, and ½ cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, 1 at a time. On low speed, mix in the applesauce and then the flour mixture. Stir in the nuts by hand.
3. Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the centers comes out clean, 18 to 20 minutes. Let cool completely in the tins on a wire rack.
4. Meanwhile, in the clean bowl of the electric mixer, mix the cream cheese with the remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread the cream cheese frosting on the muffins. The muffins can be refrigerated in airtight containers up to 2 days.
apple cider applesauce
MAKES 1½ CUPS
1 pound juicy apples, such as McIntosh, peeled, cored, and quartered
¾ cup apple cider
1 tablespoon sugar, plus more if needed
Pinch of salt
1. Bring the apples and cider to a boil in a medium saucepan over medium-high heat. Cover the pan; reduce heat. Simmer until the apples are very soft, about 12 minutes. Stir in the sugar and salt.
2. Cook (uncovered) over medium-low heat until the apples have broken down and most of the liquid is evaporated, about 15 minutes. Let cool slightly.
3. Puree in a food processor until smooth. Add more sugar, if desired. Store in an airtight container up to 2 days.
health muffins
MAKES 12
If you prefer, you can bake these muffins in a standard muffin tin; spoon ¼ cup batter into each cup.
Nonstick cooking spray (optional)
1 cup whole-wheat flour
1 cup wheat bran
3 tablespoons flaxseed, ground, plus more for garnish
1¼ teaspoons baking powder
1¼ teaspoons baking soda
¾ teaspoon ground nutmeg
½ teaspoon salt
5 carrots, finely grated
10 ounces (about 15) dried figs, sliced into eights
2/3 cup applesauce
2/3 cup honey
5 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1. Preheat the oven to 375°F. Lightly coat a 2/3-cup muffin tin with cooking spray, or line with paper cups; set aside.
2. Combine the flour, bran, flaxseed, baking powder, baking soda, nutmeg, and salt in a large bowl; whisk to combine. Add the carrots, figs, applesauce, honey, eggs, and vanilla. Using a rubber spatula, stir until just combined.
3. Spoon ½ cup batter into each prepared cup, and bake until the tops are golden, 15 to 17 minutes. Remove from the oven; let cool in the pan 12 to 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
brown sugar cornbread
MAKES TWO 9 × 4¼-INCH LOAVES
This cornbread—made slightly sweet with the addition of dark brown sugar—mixes very easily: Just whisk together the dry ingredients; melt the butter and sugar; and whisk in cold milk to cool the liquid. Next, whisk in the eggs, then stir the brown sugar mixture into the cornmeal, scrape the batter into the pan, and bake.
1 cup