Muffin Tin Chef, Matt Kadey [best summer reads txt] 📗

tin on a baking sheet to catch any egg overflow. Bake until the egg whites are firm but the yolks are still slightly runny, about 20 minutes. Let cool for several minutes before unmolding. Garnish with the watercress or arugula and additional shredded cheese, if desired.

COTTAGE CHEESE—PESTO MUFFINS

Who says pesto is just for sandwiches or pasta? These savory muffins are infused with protein-rich cottage cheese and nutritious almond flour to make them a wholesome breakfast. Serves 10 V, F

1 cup whole wheat pastry flour or spelt flour

3/4 cup almond flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon coconut palm sugar or other granulated sugar

2 large eggs

1 cup low-fat cottage cheese

1/3 cup melted coconut oil or other oil

3 tablespoons pesto

Preheat the oven to 350°F. In a large bowl, stir together the whole wheat pastry or spelt flour, almond flour, baking powder, baking soda, and sugar. In a medium bowl, whisk together the eggs, cottage cheese, oil, and pesto. Add the wet ingredients to the dry ingredients and stir gently. Divide the mixture among 10 medium muffin cups. Bake until an inserted toothpick comes out clean, about 20 minutes. Let cool for several minutes before unmolding.

BAKED OATMEAL

Why just eat your oatmeal from a bowl? Bake up a batch of these and you’ll be set for a week’s worth of nutritious breakfast meals. I prefer to use steel-cut oats as they’re hearty and filling. Make these gluten-free by choosing oats labeled “gluten-free.” Serves 6 V, F

1 cup steel-cut oats

1/2 cup raisins

1/3 cup coarsely chopped walnuts

1/3 cup pumpkin seeds

1/3 cup ground flax seeds or chia seeds

1 teaspoon ground cinnamon, divided

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 1/2 cups low-fat milk

1/4 cup natural smooth peanut butter

1 small unpeeled apple, finely chopped pure maple syrup, to serve

In a medium bowl, cover the oats with water and soak overnight in the refrigerator.

Preheat the oven to 375°F. Drain the oats and add to a large bowl along with the raisins, walnuts, pumpkin seeds, flax seeds or chia seeds, 1/2 teaspoon of the cinnamon, and the nutmeg and salt. In a second large bowl, lightly beat the eggs, then beat in the milk and peanut butter. Add the dry ingredients to the wet ingredients and stir to combine. In a small bowl, toss together the apple and remaining 1/2 teaspoon cinnamon.

Divide the oat mixture among 12 medium muffin cups. Top each with an even amount of the apple-cinnamon mixture. Bake until an inserted toothpick comes out clean, about 20 minutes. Serve with a generous drizzle of maple syrup.

PEACH OATMEAL BAKE

When life gives you peaches, rustle up a batch of these gems. These look (and taste!) like they’re much more of a high-flying kitchen feat than they are. Make these gluten-free by using “gluten-free” oats. Serves 6 V

2/3 cup unsalted raw cashews

2 cups quick-cook rolled oats (not instant)

1 cup low-fat milk or unflavored nondairy milk

2 large eggs

2 tablespoons honey

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon almond extract

1 teaspoon vanilla extract

1/3 cup chopped almonds

1/3 cup dried currants

1 large peach, pitted and sliced

1 tablespoon coconut palm sugar or brown sugar, or as needed

To make cashew cream, place the cashews in a bowl, cover with water, and soak for at least 2 hours. Drain the cashews and place in a blender with just enough fresh water to barely cover the nuts. Blend until smooth.

Preheat the oven to 350°F. In a large bowl, stir together the cashew cream, oats, milk, eggs, honey, cinnamon, cloves, almond extract, and vanilla extract. Fold in the almonds and currants.

Divide the mixture among 6 jumbo muffin cups and top each with 2 peach slices. Sprinkle the tops with sugar and bake until the oatmeal is set, about 30 minutes. Let cool for several minutes before unmolding.

GERMAN PEAR PANCAKES

Tender baked German pancakes fall somewhere between a crepe and an American flapjack, and adapt very well to the muffin tin. Traditionally, they’re made with apples, but this recipe is a great way to use seasonal pears. Serves 4 V

2 medium ripe pears

1/4 cup plus 1 tablespoon coconut palm sugar or other granulated sugar, divided

1/2 teaspoon ground cinnamon

1 tablespoon lemon juice

1/2 cup whole wheat pastry flour

1/3 cup almond flour

3 large eggs

2 tablespoons melted unsalted butter, cooled

3/4 cup low-fat milk

1/4 teaspoon ground cloves

1/4 teaspoon salt pure maple syrup, to serve

Preheat the oven to 400°F. Slice the pears into wedges, then cut each wedge into 4 pieces. In a medium bowl, toss the pears with 1 tablespoon of the sugar and the cinnamon and lemon juice.

In a blender or food processor, puree the remaining 1/4cup sugar and the whole wheat pastry flour, almond flour, eggs, melted butter, milk, cloves, and salt until well combined and smooth. Divide the pears among 12 medium muffin cups and pour the batter over the top. Bake until puffed, about 15 minutes. Let cool for several minutes before unmolding. Serve with maple syrup.

GERMAN PEAR PANCAKES, page 24

PEACH-STUFFED FRENCH TOAST BOWLS, page 26

PEACH-STUFFED FRENCH TOAST BOWLS WITH VANILLA-SCENTED YOGURT

Local peaches, egg-soaked bread, and vanilla-spiked creamy Greek yogurt team up in this riff on iconic French toast. They may look difficult to make, but they’re really not. It’s best to use jumbo muffin cups as they are easier to fit the bread into. If desired, stir some maple syrup into the yogurt. Serves 3 V

6 slices whole-grain bread

4 large eggs

2 tablespoons low-fat milk

2 tablespoons coconut palm sugar or other granulated sugar, divided

1 teaspoon ground cinnamon, divided

1/4 teaspoon ground nutmeg

3 medium peaches, diced

1 tablespoon lemon juice

1/2 cup low-fat Greek yogurt

1 teaspoon vanilla extract

Preheat the oven to 375°F.