Baklava Muffins

A delightful treat that brings the same flavors with less fat and sugar. From Baklava Muffins.

35 min / 20 min prep - 6 servings, 12 muffins

FILLING
1/2 cup walnuts, chopped
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted

MUFFINS
1 cup flour
7 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons buttermilk

TOPPING
1/2 cup honey

1. Preheat oven to 400F degrees.
2. Mix all the filling ingredients together in a small bowl, set aside.
3. In a large bowl, mix together the flour, baking powder, baking soda and sugar.
4. Mix the egg, melted butter and buttermilk.
5. Make a well in the dry ingredients and add gently mix in the wet ingredients.
6. Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
7. Sprinkle any remaining filling on top of the muffins.
8. Bake for 15 minutes.
9. Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).

Spiced Apple Muffins

A low-fat, super moist, healthy treat. Modified from Tripple Hitter Muffins.


40 min / 20 min prep - 12 muffins

1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 3/4 cup grated apple
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1. Preheat oven to 400 oF (200 oC).
2. In a large bowl, whisk together oil and sugar. Beat in egg, then apples.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
4. Fold dry ingredients into wet, until just mixed.
5. Grease muffin tray. Spoon batter to the very top of muffin cups.
6. Bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Suggestions: Add nuts, raisins, or dates. Top finished muffins with icing, perhaps an apple butter cream icing or a white icing with walnuts.

Coconut Gelatin

A popular Chinese dessert. From Coconut Gelatin Dessert, Coconut Gelatin Squares, and this inspiration.

VERSION 1
1 envelope unflavored gelatine
1 cup boiling water
5 tablespoons sugar
1 cup unsweetened coconut milk, room temperature
1/4 teaspoon almond extract

VERSION 2
6 tbsp unflavored gelatin
2 cups water
3/4 cup sugar
3 cups sweetened coconut milk
1 cup fresh milk
5 egg whites

VERSION 1
1. Mix gelatine and sugar in a bowl, and add boiling water, stirring untildissolved. Then stir in coconut milk and flavoring.
2. Pour into an 8-inchsquare cake pan and chill until set.
3. Cut into rectangular ordiamond-shaped serving pieces to serve.

VERSION 2
1. In medium saucepan, soak gelatin in cold water for 5 minutes. Bring gelatin mixture to boil. Add sugar and lightly stir until sugar is dissolved. Add coconut milk and fresh milk. Mix well and let cool.
2. Lightly beat egg whites until stiff. Add to gelatin and mix well. Pour into 8-9" square pan. Refrigerate for four hours or until gelatin is set.
3. To loosen gelatin from pan, place bottom of pan in warm water for 1-2 minutes. Cut gelatin into 1-1/2" squares. Serves 8.

Sneak Peak Tortilla Pizza

Quick, yummy pizza alternative when you're in a rush.

1 tortilla
1/4 tbsp butter
1/4 cup Prego Roasted Garlic Spagetti Sauce
1/4 cup shredded cheese
1/4 cup Canadian Bacon, diced
1/4 cup pizza toppings like olives, peppers, etc. (optional)

1. Coat one side of tortilla with butter. Place butter-side down on a baking sheet.
2. Spread spagetti sauce, cheese, Canadian bacon, and toppings on tortilla.
3. Toast until almost browned, about 7 minutes in a toaster oven. Cool well before serving.

Suggestions: Make several pizzas and serve as a meal. Or roll into wraps to serve as pizza rolls. Add pepperoni, pineapple, chicken, beef, olives, green peppers, tomatoes, or any other pizza topping.

Cupcake Quiche

A tasty, eggy treat for a snack or breakfast. Modified from Blender Quiche.

1 1/2 cup shredded cheddar cheese
1 cup cooked and cubed chicken, ham, or bacon
1 cup frozen zucchini, spinach, or broccoli
3 eggs
1/2 cup baking mix (use bisquick or make it yourself)
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
1 tablespoon chopped fresh parsley
1 1/2 cups milk
1/4 cup olive oil
1/2 teaspoon paprika

1. Generously grease a cupcake pan. Fully cover the bottom of the cups with cheese. Top with chicken/ham/bacon and zucchini/spinach/broccoli.
2. Blend eggs, baking mix, salt, garlic powder, onion flakes, parsley, and milk until smooth. Then blend in olive oil. Pour mixture over cups and sprinkle with paprika.
3. Bake in preheated oven at 350 F for 40-45 minutes. Cool 10 minutes before serving. Use a spoon to carefully pull out each cupcake quiche.

* Tip: May need to turn around pan once during cooking to ensure that the cupcake quiches do not cook unevenly. A cupcake quiche not fully cooked tends to have a bottom that falls out or breaks apart when trying to remove it from the pan.