Tuesday, December 9, 2014

Stuffing Muffins



These muffins are inspired by using up left over Thanksgiving stuffing and thinking of bread pudding. The twist is that they're savory and made in mini muffin tins!  

Ingredients:

3 cups leftover bread stuffing
2 whole eggs
1 cup low fat milk


Directions:

Bread the eggs into a large bowl. Whisk them with a fork until just mixed. Add the milk and stuffing and let sit for 15 to 30 minutes, until the liquid is mostly absorbed. Preheat the oven to 350F. Scoop the bread mixture into muffin tins, filling each one about 2/3 full. Bake for 25 minutes, until the tops begin to brown. Serve by putting 2 or 3 on each plate as part of a meal.

Makes 24 mini muffins - 8 to 12 servings

Stealthy Cooking Tip: I don't usually talk about kitchen gadgets, but GoldTouch Nonstick muffin tins are an exception. They don't stick, really! There's no prep needed when using one of the GoldTouch products. No extra oil or butter needed in the pan. If you don't have truly nonstick muffin pans, use paper liners. 

Friday, November 21, 2014

Pumpkin Bread with Chipotle Cranberries


Here's a seasonal favorite that I've healthied up, just a bit, plus added a southwest spin that gives this version a slight kick.

Ingredients:

1 cup all purpose flour
2/3 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. chipotle chili powder
1/4 tsp. ground cloves

2 eggs
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup applesauce
1/2 cup water

1/2 cup dried, sweetened cranberries (like Craisins)
1/2 cup chopped pecans (optional)


Directions: Preheat the oven to 350F. Combine the dry ingredients together in a large bowl. Beat the eggs with a fork until frothy in a small bowl. Add the remaining wet ingredients. Fold the wet ingredients into the dry ingredients until just combined. Fold in the cranberries and pecans.

Grease a 9 x 5 loaf pan with oil. Pour the batter into the prepared pan and bake at 350 for 60 to 75 minutes. Check for doneness by inserting a toothpick into the center of the loaf, and having the toothpick come out clean. Remove from oven, let cool, then turn onto a board and slice.

Makes 16 slices

Stealthy Cooking Tip: If you slice this loaf into 16 slices, they will be skinny slices. What I did was slice the loaf into 8 slices, then cut each slice in half. I then laid the slices out in a pretty design on a serving tray. Each piece still had some "heft" to it, but was more in the range of a healthy serving size.