Recipes

[IamMrsG]

These come to mind as the weather cools and soup becomes more common-place at the table. We have enjoyed the Feta and Sun-dried Tomatoes version with Chicken Parmesan Soup.

Muffins to Savor

USA Weekend | Feb. 20-22, 2009 | Cook Smart, by Pam Anderson

Makes 12 large muffins or 48 mini-muffins

Master Recipe

Flavor ingredients (below)

3 cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 teaspoons sugar

10 Tablespoons butter, softened

1 Tablespoon Dijon mustard

2 large eggs

1 ½ cups plain yogurt

Adjust oven rack to lower-middle position. Preheat oven to 375º.

Prepare flavoring.

Mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat sugar and butter with electric mixer until light and fluffy. Whisk mustard and eggs together, then beat into butter until pea-sized lumps form. Alternating by thirds, beat in the dry ingredients and the yogurt until a smooth, very thick batter just forms.

Spray a 12-cup muffin tin with ½ cup capacity* (or four mini-muffin tins) with vegetable cooking spray. Divide batter evenly among the cups. (A spring-action regular or mini ice cream scoop works well.) The muffin cups will be full.

Bake until muffins are golden brown—about 25 minutes for large muffins or 10-12 minutes for mini-muffins. Cool slightly in pan(s) set on a wire rack. Remove muffins and serve.

Flavors

Goat Cheese with Rosemary & Olives

Add 1 cup crumbled goat cheese (about 4 ½ ounces) and 1 Tablespoon minced fresh rosemary to dry ingredients and ½ cup chopped Kalamata olives to liquid ingredients.

Feta with Sun-dried Tomatoes and Oregano

Add 1 cup crumbled feta cheese (about 4 ½ ounces) and 1 Tablespoon dried oregano to dry ingredients and ½ cup drained, chopped sun-dried tomatoes packed in oil to liquid ingredients

Parmesan with Prosciutto and Basil

Add 1 cup grated Parmesan cheese (about 3 ounces), ½ cup minced prosciutto (about 2 ounces) and 1 Tablespoon dried basil to dry ingredients.

*Note: Be sure to check your muffin pan’s cup capacity. Some are smaller than the ½ cup called for in this recipe.