adapted from The Healthy Oven Baking Book

yield: Makes 12 muffins (11 if you fill them a little fuller like I did)

I have never tasted a muffin with such a small amount of fat that I actually enjoy eating! This healthier recipe can be used as a base for adding a variety of yummy ingredients to meet your taste preferences. I threw in some blueberries this time to jazz it up. Next time I’ll try adding an 1/8 cup of flaxseed meal (TJ’s). Adding shredded carrot, raisins, craisins, or nuts would also be delicious! Also, you can freeze the extras-pop in the micro for approx 25 seconds and enjoy!

Ingredients

• Nonstick canola oil spray
• 1 cup unprocessed (miller's) wheat bran (I used Trader Joes wheat oat bran)
• 2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
• 2/3 cup whole wheat flour (spoon into a measuring cup and level top)
• 1 1/4 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/4 cups low-fat (I used regular) buttermilk (Don’t cut corners here! You must use buttermilk! I used to do the vinegar/milk thing when I was out of buttermilk, but I’ve since decided that there’s no substitute for the real thing)
• 1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
• 1/4 cup unsweetened applesauce (I used ¼ cup mashed ripe bananas)
• 1 large egg
• 1 1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• I added a good squeeze of honey and a couple handfuls of blueberries dusted in flour so they don’t sink to the bottom(both fresh or frozen will work)

Preparation

1. Position a rack in the center of the oven and preheat to 350°. Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.

2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer (used the Kitchen Aid with whisk attachment) set at high speed, beat the buttermilk, honey, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Fold in any custom ingredients. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups (I take them out of the tin to cool right away). Serve warm or cool completely on the rack.

Aaron often requests this dish because it’s hearty and satisfying. I love this dish because I usually have everything on hand.  The pancetta, unopened, can last a month in the fridge.  Frozen peas last a really long time, and my pantry is always stocked with a variety of pastas. The only thing I might need to pick up at the store is the cream. I decided to add the peas to Emeril’s version because I felt like it needed some color and a veggie.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter (I’m sure salted would be just fine)
• 1 small yellow onion, minced
• 4 ounces pancetta or prosciutto, diced (TJ’s sells 4oz containers in the meat section)
• 1 pound fresh linguine (I’ve never used fresh, although it would probably be delicious. I usually just use a package of spaghetti –angel hair would not be a good choice for this dish (too thin)
• 1-2 cups of fresh or frozen peas (depends on the ratio you want. TJ’s organic peas are my favorite frozen pea)
• 3 large egg yolks, at room temperature
• 1/2 cup heavy cream, at room temperature (I use half milk/half cream to trim some calories) 
• 3/4 cup finely grated Parmigiano-Reggiano, at room temperature
• Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil and cook your pasta of choice according to the package directions (try not to over cook because an al dente past works best for this dish).

Meanwhile, heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. At this time I throw in the peas and put the lid on (the peas just cook in the pan –no need to defrost) After throwing in the peas, immediately remove from the heat and set aside.

Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot (I just throw the pasta in my large skillet with the pea/pancetta, onion mixture –use whatever is easiest to stir) . Stir to coat and make sure the mixture is over medium heat before the next step.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt (use kosher or sea salt –please never use table salt to season your food –it’s WAY too harsh) and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Serve this delicious side dish with green beans and mustard glazed pork chops.

Ingredients
Butternut squash
blue cheese
toasted walnuts
olive oil
salt
pepper

Preheat oven to 425 degrees.
Peel and seed one butternut squash. Use a large one if you want a lot or a small one if you don't. Cut in to 1 inch cubes -they do not have to be perfect. Place in a bowl and generously coat with good olive oil. Sprinkle with a good amount kosher salt and freshly ground black pepper. Toss to coat. Arrange in a single layer on a cookie sheet. Roast for approx 20 minutes, tossing once, until slightly browned and caramelized.
Remove from oven and transfer squash to a serving dish. Top with blue cheese and toasted walnuts while still hot so blue cheese slightly melts.

I love making this every summer when apricots are in abundance at local produce stands. It tastes best when eaten the same day.

For pastry
8 Tbs unsalted butter, melted and cooled
1/2 c sugar
1/4 tsp pure almond extract (I leave it out)
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt
1 1/4 cups plus 1 Tbs unbleached all purpose flour
2 Tbs finely ground unblanched almonds
(I use my coffee grinder)

For filling
1/2 cup heavy whipping cream
1 large egg lightly beaten
1/2 tsp pure almond extract (again, I omit it)
1/2 tsp pure vanilla extract
2 Tbs honey
1 Tbs superfine flour (I always have Wondra on hand; I wouldn't use regular flour
here because you'll get lumps)
About 1 1/2 pounds fresh apricots (usually about 11-12 large apricots), pitted and halved (do not peel)
Powdered sugar for garnish
Preheat the oven to 350 degrees
Butter the bottom sides of a 9-inch fluted tart pan with removable bottom (I use "cooking spray with flour" and nothing ever sticks). Set aside.

Make the pastry:
In a large bowl, combine the melted butter and the sugar using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides. The pastry will be quite thin.
Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 -15 minutes, Sprinkle the ground almonds over the bottom of the crust. This will prevent the crust from becoming soggy.
 

Meanwhile make the filling:
In a medium-size bowl, combine the cream, egg, extracts, and honey. Whisk to blend. Whisk in flour.
Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center.
 

Place the tart pan on a baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55-60 minutes (I've always found that it takes more like 80 minutes or more). The apricots will shrivel slightly. Remove from oven and immediately sprinkle with powdered sugar. Cool on a rack.