MOCHA CHIP MUFFINS

(FROM COOK’S ILLUSTRATED MAGAZINE THAT WAS PUBLISHED JANUARY 1, 1997.)

Makes 1 dozen large muffins

Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.

INGREDIENTS:
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter , softened
1 cup granulated sugar , minus 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
3 tablespoons instant espresso powder
1 cup semisweet chocolate chips
Vegetable cooking spray or additional unsalted butter for muffin tins

INSTRUCTIONS:
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Dissolve instant espresso powder in yogurt and beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold chocolate chips into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

TECHNIQUE TIPS:
Filling the Muffin Tin

1. For clean dispensing and uniform size, use an ice-cream scoop to fill muffin tins.

2. When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.

The lemon curd is optional, but I encourage you to use it. Lemon pairs well with blueberries. It gives this healthy smoothie recipe a sweet tartness that really adds flavor. You can find lemon curd near the jellys in your supermarket.
Pom Wonderful makes a nice all-natural blueberry juice. Feel free to use cranberry or a cran-blueberry juice instead.


Cherry Berry Smoothie

1-1/2 cups frozen unsweetened blueberries
1 cup frozen pitted dark sweet cherries (unsweetened)
2/3 cup blueberry juice or cranberry juice
1/2 cup nonfat vanilla yogurt
1 Tbsp lemon curd (optional)

Add ingredients to your blender in order listed. Blend on high until mixture is smooth (you shouldn't be able to see any chunks of fruit). You may need to stop the blender in order to stir the fruit with a tamper or long spoon if the blender gets stuck.

Serves 3

Rich and Creamy Macaroni and Cheese

Serves 8-10

13” X 9" Baking pan

1 lb. box if elbow macaroni

2 lb. shredded extra sharp cheddar

8oz. block of cream cheese

½ cup of sour cream

1 10 ¾ oz can cheddar cheese soup

Milk—enough to make mixture loose and soupy

2 eggs

Milk, Salt & Pepper


Directions: Boil & Drain macaroni, add softened cream cheese, mixed with the ½ cup of sour cream, soup, 1 lb. of shredded cheddar, and eggs. Mix well, and add milk until mixture is loose and soupy.

Pour your mixture into baking pan. Sprinkle the remaining shredded cheese over top. Bake approximately one hour at 400 degrees, OR until browned on top.