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

garlic, yogurt, milk, and oil. Add the wet ingredients to the dry ingredients and stir gently to combine. Fold in the cooked sausage. Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool for several minutes before unmolding.

HOT CROSS CRANBERRY BUNS

Rich in gustatory romance and traditionally served on Good Friday, hot cross buns are basically sweet yeast dough mixed with warming spices and raisins (I prefer cranberries!), and then finished off with a cross. So delightful, there’s no reason to relegate these to only Easter weekend. Serves 8 V, F

3/4 cup plus 2 tablespoons low-fat milk

1/2 cup plus 1 teaspoon coconut palm sugar or other granulated sugar, divided

1 1/2 cups whole wheat pastry flour, divided

1 packet (2 1/4 teaspoons) active dry yeast

1 1/2 cups all-purpose flour or bread flour

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 cup dried cranberries

1/4 cup (1/2 stick) unsalted butter, melted and cooled

2 large whole eggs, at room temperature, lightly beaten

2 large egg whites, divided a splash of milk

2 cups confectioners’ sugar, or as needed

In a small saucepan, scald the milk by heating it over medium heat until bubbles form around the edges. In a large bowl, stir together the hot milk with 1 teaspoon of the coconut palm or other granulated sugar, 3/4 cup of the whole wheat pastry flour, and the yeast. Set aside until frothy, about 15 minutes.

In a second large bowl, sift together the remaining 3/4cup whole wheat pastry flour and the all-purpose or bread flour, salt, nutmeg, cinnamon, and allspice. Stir in the remaining 1/2 cup coconut palm or other granulated sugar and the cranberries. Add the yeast mixture, butter, and whole eggs, and stir to combine. Turn the dough onto a well-floured work surface and knead until the dough is smooth and stretchy but a little bit sticky, about 10 minutes. Place the dough in a large bowl and cover with a clean kitchen towel. Place in a warm, draft-free place until the dough doubles in size, about 1 hour.

Punch the dough down in the middle with your fist. Turn the dough onto a floured surface and knead for 3 minutes more. Divide the dough into 16 even pieces, shape each portion into a ball, and drop into 16 medium muffin cups. Cover with a kitchen towel and set aside in a warm, draft-free place for 30 minutes.

Preheat the oven to 350°F. To make the glaze, mix 1 egg white with the milk and brush onto each bun. Bake until the tops of the buns have turned golden brown, about 20 minutes. Let cool for several minutes before unmolding.

To make the icing cross, place the remaining 1 egg white in a medium bowl and add 1/2 cup of the confectioners’ sugar. Beat with an electric mixer on medium speed until smooth. Keep adding confectioners’ sugar 1/4 cup at a time until you achieve a very thick, smooth, white icing. Pipe the “cross” on each bun using a piping bag or a small zip-top bag with a corner cut off.

ORANGE POPOVERS WITH RASPBERRY-CHIA JAM

A popover is a light, hollow roll made from an egg flour batter and traditionally served at breakfast or brunch in Britain. If you don’t have a popover tin, metal muffin tins will certainly do the job adequately. Serves 6 V, F

Raspberry Chia Jam:

2 tablespoons chia seeds

1 1/2 cups water

1 1/2 cups raspberries

1 1/2 tablespoons coconut palm sugar or other granulated sugar

Popovers:

3 large eggs

1 1/2 cups low-fat milk

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

2 teaspoons coconut palm sugar or other granulated sugar

1 teaspoon ground cinnamon

2 teaspoons grated orange zest

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

For the Raspberry Chia Jam: In a small bowl, whisk together the chia seeds and water. Let sit for at least 30 minutes to form a gel, stirring with a whisk occasionally to prevent clumping. Place the chia seed gel in a blender or food processor along with the raspberries and sugar. Blend or process until just combined. Refrigerate overnight before serving.

For the Popovers: Grease 12 medium muffin cups with butter. Turn the oven to 450°F and place the muffin tin in the oven to preheat while you make the batter.

Place all of the popover ingredients in a blender in the order given. Puree until mixed, about 30 seconds. When the oven is preheated, remove the hot muffin tin and fill the cups about two-thirds full with batter. Bake for 20 minutes. Reduce the temperature to 350°F and bake for another 10 minutes. Don’t open the oven door any time during baking! Allow the popovers to cool in the tin for several minutes before unmolding. Serve warm with the raspberry chia jam.

ORANGE POPOVERS WITH RASPBERRY-CHIA JAM, page 34

APRICOT JAM—STUFFED BREAD CUPS, page 36

APRICOT JAM—STUFFED BREAD CUPS

This riff on toast and jam is sure to impress your table mates. Farm-fresh apricots, sugar, lemon, and cardamom mingle to create a flavor nirvana. The jam can be made ahead of time and kept in the fridge for up to two weeks. You can also use store-bought apricot jam, if desired, and use gluten-free bread if needed. Serves 6 V

1 pound fresh apricots (about 12), sliced in half and pitted

1/4 cup plus 2 tablespoons coconut palm sugar or other granulated sugar

1/2 teaspoon grated lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon ground cardamom

12 slices raisin bread grapeseed or canola oil, as needed

1/2 cup chopped almonds

In a medium saucepan over medium heat, stir together the apricots, sugar, lemon zest, lemon juice, vanilla extract, almond extract, and cardamom until the sugar dissolves, about 2 minutes. Cover and refrigerate for several