STRAWBERRY-BANANA MUFFINS

• 1 large egg
• 2 egg whites
• 1/2 cup sugar
• 1/2 cup Splenda
• 1/4 cup oil
• 3/4 cup mashed fresh strawberries
• 1 medium banana, mashed
• 1/2 teaspoon almond extract
• 1 3/4 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup rolled oats (not quick-cooking)

Preheat oven to 350. Coat two muffin tins with non-stick spray and set aside.

In large mixing bowl whisk egg and whites until frothy. Whisk in sugar, Splenda, oil, strawberries, banana, and almond extract.

In separate bowl combine flour, baking powder, baking soda, salt, and oats. Whisk until distributed evenly, then add the dry mixture to the wet. Stir gently, just until combined; do not overmix. Fill each muffin cup 2/3 full. Bake 20-25 minutes, until tops are golden brown. Turn muffins out onto a wire rack immediately and let cool. Serve warm, or at room temperature.

Makes 12 Muffins


CHEF JAMIE'S GRANOLA BISCOTTI

Use your favorite hearty fruit and nut-filled granola, homemade or store bought, for this luscious treat!  Store the biscotti in an airtight container.

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon anise seeds
• 3/4 teaspoon baking powder
• 5 tablespoons unsalted butter, cut into pieces
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 cups granola

Combine the flour, sugar, orange zest, anise seeds and baking powder in a food processor and pulse to blend.  Add the butter and pulse just to combine (the butter should be the size of peas dispersed throughout the flour…do not over process).  Pour in the eggs and vanilla and pulse just until combined; the mixture will be wet.

Scrape the dough into a bowl and stir in the granola.  Cover the bowl and refrigerate the dough for 30 minutes before proceeding.

Preheat the oven to 350°F.  Place the chilled dough on a work surface and cut the ball of dough into two equal pieces.  Flatten each piece of dough into a rectangle, about 6-inches across and 3/4-inch thick.  Transfer the two rectangles to a silicone mat-lined or parchment paper-lined baking sheet.  Bake for 20 minutes or until golden brown and almost firm.  Remove the baking sheet from the oven and allow to cool for 5 minutes.

Carefully transfer the logs to a cutting board and use a serrated knife (and a sawing motion) to slice each rectangle into 1/2-inch think slices.  Return the biscotti to the baking sheet, cut side down, and bake for 10 minutes.  Remove the biscotti form the oven and carefully turn each biscotti over to expose the other cut side.  Bake 5 minutes longer or until very firm and golden.

Allow the biscotti to cool completely before handling.

Makes 2 Dozen Granola Biscotti


GARDEN FRITTATA

A Frittata, the Italian version of an omelet, makes the perfect brunch centerpiece, picnic snack or impromptu “breakfast for dinner” meal.  Frittatas are quick and easy to prepare, with a texture firmer than omelets, and are served unfolded and cut into wedges.  My favorite frittatas are made with a combination of flavors; mushrooms and asparagus, tomato and caramelized onion, smoked salmon and mascarpone, proscuitto and Parmesan or eggplant and goat cheese.  I recommend that you finish your frittata under the broiler, so be sure your pan has an oven-proof handle.

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, halved and sliced
• 8 shitake mushrooms, sliced
• 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
• 8 large eggs
• 1/2 cup shredded Fontina cheese
• 2 ounces goat cheese, crumbled
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 20 small cherry tomatoes, cut in half
• Salt and pepper, to taste

Preheat the broiler to high.  In a medium nonstick skillet with an oven-proof handle, heat the butter and oil over medium-low heat. Add the onions, season with salt and pepper and cook, stirring often, until caramelized, about 20 minutes.  Increase the heat to medium-high and add the mushrooms.  Sauté 2 minutes, then add the asparagus pieces and sauté 3 minutes more, stirring often.  Add the tomatoes and stir to combine.

Beat the eggs lightly and stir in the cheeses and the herbs.  Season with salt and pepper.

Add the egg mixture to the vegetables in the pan and lower the heat to medium low.  Cook the frittata on top of the stove, pulling the eggs away from side of pan with a spatula, so that the uncooked portion runs to the sides.  When the eggs start to set but the surface is still runny, place the frittata under the broiler until puffed and golden about 3 minutes.  Carefully slide the frittata onto a serving plate and serve warm or at room temperature.