Pear-Almond Muffins & Provençale Omlete.
Ginger- and honey-laced cream cheese complements these pear-packed muffins. They’re great for breakfast or for a midmorning snack.
1 : Pear-Almond Muffins
- 1 tablespoon baking powder
- 1/4 cup cooking oil
- 1 cup whole bran cereal
- 1 1/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped, peeled pears
- 1/4 cup refrigerated or frozen egg product, thawed
- 1 recipe ginger-cream spread
- 2 tablespoons finely chopped almonds
- 1 cup skim milk
- Lightly coat 14 to 16 muffin cups with cooking spray or line with paper bake cups; set side
- In a large bowl stir together baking powder, brown sugar,flour, ginger, and salt. Add pears,stirring to coat.
- Stir together In a medium bowl the cereal and milk; Let cereal mixture stand for 5 minutes. Stir in egg product and oil; Add to the pear mixture, stirring just until moistened. (if desired, cover and refeigerate the batter in an airtight container for up to 3 days. Bake as many muffins as needed.)
- Spoon batter into prepared cups, filling each tree-quarters full. Sprinkle with nuts.
- Bake in a 400° oven for 18 to 20 min or until a toothpick inserted near the centers comes out clean.
- Cool on a wire rack about 5 minutes. Remove from cups. Serve warm with ginger-cream spread. makes 14 to 16 muffins.
2 : Provençale Omelet
This pillow of aggs–enfolding a mushroom, tomato, and cheese filling– is redy in about 20 minutes. Serve with toasted english muffins.
- 2 teaspoon olive oil
- 1/4 cup chooped onion
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme, crushed, or 1 teaspoon snipped fresh thyme
- 1 8-ounce can stewed tomatoes, drained
- 2 eggs plus 2 large egg whites or 1 cup refrigerated or frozen egg product, thawed
- 2 tablespoon water
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- nonstick cooking spray
- 1/4 cup finely shredded asiago cheese
- In small skillet heat 1 teaspoon of the oil over medium heat. Add onion; cook and stir for 3 minutes. Add the mushroom, garlic, and (if using dried rather than fresh) the dried thyme; cook and stir for 3 minutes more. Add the tomatoes. Simmer, uncovered, for 5 minutes.
- Meanwhile, in a medium bowl beat together eggs and egg whites or egg product, water, pepper, and salt, lightly coat a 10-inch nonstick skillet with flared sides with nonstick cooking spray. Heat skillet over medium heat until hot. Add remaining 1 teaspoon olive oil, swirling to coat pan. Add egg mixture to hot skillet. Cook for 3 to 4 minutes or until bottom of omelet is set (trop will be wet); gently lift edges with a spatula to allow liquid to run under omelet.
- Spoon half of tomato mixture over one side of the omelet; sprinkle with some of the cheese and (if using fresh rather than dried) the fresh thyme. Using a wide spatula, fold omelet in half. Cut omelet in half; transfer to 2 serving plates. Spoon remaining tomato miwture over each omelet. Top with remaining cheese. Make 2 serving.