Easter Breakfast

Since I can't be the Easter Bunny yet (I don't think my cat would appreciate an egg hunt and basket of candies, she's too old for that), I decided to be the Easter Chef by getting up early to make us a nice breakfast to start off this holiday before we headed to church. It was a treat to see Sabrina and Ellen there and attend our first Easter at First Covenant, since last year we were out of town. It amazing how many great people we've gotten to know in the last year. Speaking of some of those nice folks...last night we were treated to a fabulous dinner at Ruam Mit, downtown St. Paul, by our friends Monica and Josh. After hearing it was their favorite Thai place we were so excited--and not let down in the least. This place gives Krua a run for the money. We stuffed ourselves full of deliciously spicy curry dishes, yet somehow found a little more room for Candyland. How nice that they are a block apart! I forecast many future date nights visiting the two. Yesterday afternoon I made the muffins pictured below (my new favorites I think), and this morning I made us spinach, garlic, mushroom, and goat cheese omelets, served up with sliced strawberries (finally in season!). Happy Easter.

Pineapple Upside-Down Muffins


















Ingredients

Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

Muffins
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
½ cup old-fashioned oats
¾ cup raisins, preferably baking raisins (see Ingredient note)
¼ cup chopped walnuts or pecans (optional)

Instructions
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature. Makes 1 dozen muffins.

Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition Information Per muffin: 211 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 36 g carbohydrate; 4 g protein; 3 g fiber; 185 mg sodium

EatingWell Magazine Winter 2004