Muffin Tin Chef by Matt Kadey (e book reading free .TXT) 📗

up even the lousiest of days. Serves 12 V, F

Cakes:

1 3/4 cups white pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs, at room temperature

2/3 cup natural cane sugar or other light-colored granulated sugar

1 cup low-fat plain yogurt

1/3 cup grapeseed or canola oil

grated zest of 1 lemon

juice of 1 lemon

Glaze:

2 tablespoons lemon juice

2 tablespoons light-colored granulated sugar

Blueberry Compote:

2 cups fresh or frozen blueberries

1/3 cup plus 1 tablespoon water, divided

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon almond extract

2 teaspoons cornstarch

For the Cakes: Preheat the oven to 350°F. In a large bowl, sift together the flour, baking powder, and salt. In a medium bowl, beat the eggs and sugar with a whisk or electric mixer on medium speed until light and frothy. Beat in the yogurt, oil, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes.

For the Glaze: In a small bowl, whisk together the lemon juice and sugar until smooth. While the hot cakes are still in the pan, poke each cake several times with a toothpick and brush the tops with glaze. Let the glaze soak in and repeat. Unmold the cakes and cool on a wire rack.

For the Blueberry Compote: Place the blueberries, 1/3 cup of the water, and the maple syrup, cinnamon, and almond extract in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, stirring occasionally, or until the blueberries have softened and begun to break down, about 20 minutes. Dissolve the cornstarch in the remaining 1 tablespoon water. Stir into the blueberry mixture and heat until thickened, about 1 minute. Serve the blueberry compote with the lemon cakes.

SWEET POTATO BROWNIE BITES

Pureed sweet potato provides these party-size brownies with moisture, earthy sweetness, and a fudgelike consistency. Not to mention it makes them a little more guilt-free if you happen to sneak a few extra. Warning—they’re habit forming! Serves 12 V, F

1/2 pound sweet potato, peeled and diced (about 1 medium)

1/4 cup (1/2 stick) unsalted butter

1 large egg

2/3 cup unsweetened cocoa powder

2/3 cup coconut palm sugar or other granulated sugar

1 teaspoon vanilla extract

2 teaspoons grated fresh ginger or 1 teaspoon ground ginger (optional)

1/2 cup whole wheat pastry flour

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper (optional)

1/3 cup cream cheese, at room temperature

2 tablespoons pure maple syrup

2 tablespoons cocoa nibs

Steam, boil, or roast the sweet potato until very tender, transfer to a large bowl, and mash with the butter.

Preheat the oven to 350°F. Add the egg, cocoa powder, sugar, vanilla extract, and ginger, if using, to the potato mixture and stir with a wooden spoon. In a second large bowl, stir together the flour, cinnamon, baking powder, salt, and cayenne pepper, if using. Stir the sugar and potato mixture into the dry ingredients and mix until no dry parts are visible. Divide the mixture among 24 mini muffin cups. Bake until an inserted toothpick comes out nearly clean, about 15 minutes. Let cool for several minutes before unmolding.

To make the frosting, beat together the cream cheese and maple syrup with a whisk or electric mixer on medium speed until smooth. Spread on top of the brownies and sprinkle with cocoa nibs.

SWEET POTATO BROWNIE BITES, page 126

NO-BAKE CHEESECAKES WITH RASPBERRY SAUCE, page 128

NO-BAKE CHEESE CAKES WITH RASPBERRY SAUCE

Here’s proof that you don’t need to fire up the oven to luxuriate in an ambrosial dessert. Serves 12 V

Cheesecakes:

1 cup graham cracker crumbs

2/3 cup finely chopped walnuts

1/3 cup pure maple syrup

1 teaspoon ground ginger (optional)

6 ounces regular or reduced-fat cream cheese, at room temperature

2/3 cup reduced-fat ricotta cheese juice of 1/2 lemon

2 tablespoons natural cane sure or other light-colored granulated sugar

1 teaspoon vanilla extract

Raspberry Sauce:

2 cups raspberries

1/4 cup water

2 tablespoons coconut palm sugar or other granulated sugar

juice of 1/2 lemon

2 teaspoons cornstarch

1 tablespoon water

For the Cheesecakes: Line 12 medium muffin cups with paper liners. In a large bowl, stir together the graham cracker crumbs, walnuts, maple syrup, and ginger, if using, until everything is moist. Add a small amount of additional maple syrup, if needed. In a second large bowl, use a fork to stir together the cream cheese, ricotta cheese, lemon juice, sugar, and vanilla extract until smooth. Divide the crumb mixture among the prepared muffin cups and press down flat. Divide the cheese mixture among the muffin cups and use a butter knife to smooth the tops. Place the muffin tin in the refrigerator to chill overnight.

For the Raspberry Sauce: Combine the raspberries, water, sugar, and lemon juice in a small saucepan over medium-low heat. Simmer until the raspberries have broken down, about 10 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the sauce and heat for 1 minute. Let cool before serving over the cheesecakes.

PETITE PIES

The allure of fruit pies is unmistakable. I’ve provided two fruit fillings that are sure to please, but certainly other classics like strawberry-rhubarb, cherry, plum, or blueberry will do wonderfully. Serves 12 V

1 1/2 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon coconut palm sugar or other granulated sugar

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

1/2 cup ice water

2 tablespoons apple cider vinegar

1 large egg mixed with 1 tablespoon water, for egg wash pie filling (see pages 130–31) coarse sugar, for sprinkling (optional)

In a food processor, pulse together the all-purpose flour, whole wheat pastry flour, sugar, and salt. Add the cubes of cold butter and process in short