These come from the February/March 2010 issue of Fine Cooking Magazine. Delicious and as guilt-free as blueberry muffins get!
Nonstick cooking spray
1 cup all-purpose (white) flour
1 cup whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 large eggs
3/4 cup granulated sugar
1/4 cup canola oil
1 cup natural unsweetened applesauce
1 1/2 tsp lemon zest
1 tsp pure vanilla extract
3/4 cup low-fat buttermilk
1 1/2 cup fresh blueberries
Preheat oven to 400 Farenheit. Spray a 12 cup muffin tin with cooking spray.
In a medium bowl, combine flours, baking powder and soda, and salt together.
In a large bowl, whisk eggs, sugar and oil until pale and frothy. Then whisk in applesauce, zest and vanilla. Using the whisk, stir in half the flour mixture, half the buttermilk, then the remaining flour, then the remaining buttermilk.
Use an ice cream scoop to divide the batter among the muffin tins. You might need to do this in two batches (I did). Bake 20-30 minutes, until a toothpick comes out clean. Mine went for 20 minutes.
Let cook on a wire rack for 15 minutes, then loosen and unmold. Enjoy!
POTATO JICAMA PANCAKES WITH SOUR CREAM AND SMOKED TROUT
These come from the cookbook “ModMex” by Scott Linquist. He’s the creator and chef of the restaurant Dos Caminos, a wonderful, upscale Mexican place in NYC. If you live here, or ever visit NYC, I highly suggest you try it! The recipe as written here serves 8, but it’s easy to halve it if need be.
2 russet potatos, peeled, grated, and squeezed dry in a clean kitchen towel
1 1/4 cups all-purpose flour
1 cup milk
6 large eggs
2 tbs canola oil
1/4 cup chopped scallions, plus more for garnish
2 jalapeno chiles, seeded and diced
1 tsp kosher salt
1 1/2 tsp baking powder
1/2 pound jicama, peeled and cut into matchsticks
Dash of fresh lemon juice
2 tbs butter
1 pound smoked trout, skinned, bones removed and flaked with a fork
1/2 cup sour cream
Combine potatoes with flour, milk, eggs, oil, scallions, jalapenos, salt, and baking powder. Refrigerate for one hour. Meanwhile, soak jicama matchsticks in a bowl of cold water with the lemon juice squeezed in. Just before adding to the pancake batter, remove and blot them dry on paper towels. Gently fold in jicama to the pancake batter.
Preheat a large nonstick skillet to medium-high heat. You will use the butter to cook the pancakes, so add it in a couple small pats at a time as you are making the pancakes.
Drop a spoonful of batter into the pan and cook the pancakes for 2-3 minutes per side, until nicely browned. You’ll probably have to do this in batches.
To assemble, take a pancake, smear some sour cream on top, then top with trout and garnish with scallions. Enjoy!!