Thursday, May 29, 2008

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 2 teaspoons olive oil
  • 2 cups chopped onion (about 1 large)
  • 2 teaspoons sugar
  • 8 ounces sweet turkey Italian sausage
  • 1/4 cup chopped shallots
  • 1 cup Arborio rice or other medium-grain rice
  • 1/3 cup white wine
  • 2 cups arugula leaves
  • 3 tablespoons freshly grated pecorino Romano cheese
  • 1 teaspoon grated lemon rind

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Yield: 4 servings (serving size: 1 cup)

Nutritional Information: CALORIES 390(24% from fat); FAT 10.3g (sat 3.6g,mono 3.6g,poly 1.4g); PROTEIN 21.1g; CHOLESTEROL 54mg; CALCIUM 104mg; SODIUM 900mg; FIBER 4.4g; IRON 2.4mg; CARBOHYDRATE 53.1g

from Cooking Light

Monday, May 26, 2008

Sautéed Fiddlehead Ferns with Parsley and Garlic

  • 1-pound Fiddleheads
  • 1 or 2 garlic cloves, minced very fine
  • ¼ cup butter or extra-virgin olive oil
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper
Trim any brown ends off of the fern shoots and wash them in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry. Crush the minced garlic with the back of a spoon or the side of a large knife. Heat half of the butter (or olive oil) in a large skillet over medium heat. Add the fern shoots and turn the heat up to medium-high. The ferns should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes. Add the butter (or oil), the garlic, and the parsley. Continue cooking for one minute longer, or until you can smell the garlic and the ferns are tender. Season with salt and pepper and serve immediately on hot plates.

Friday, May 23, 2008

Prebaked Pie Shell

Once the pan is in the oven, leave the foil lining and weights in place until the dough loses its wet look, turns an off-white from its original pale yellow, and the edges just start to take on a very light brown color. Carefully (the dough is hot) touch the side of the shell to make sure that the crust is set: firm and able to hold itself up. If you remove the weights too soon, the dough sides will slip down, ruining the pie shell. Bake the shell partially (another nine minutes)—until just golden brown—if the pie is to be baked again with an uncooked filling such as pumpkin or pecan pie or quiches. Bake the shell fully (another fifteen minutes from the point the foil is removed)—to a deep, golden brown—when no additional baking is required as with fruit tarts and cream, chiffon, or lemon meringue pies.

  • 1 1/4 cups unbleached all-purpose flour , plus more for rolling out the dough
  • 1/2 teaspoon table salt
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
  • 3 tablespoons vegetable shortening , chilled
  • 4 to 5 tablespoons ice water

See instructions below: Fitting Pastry into Pie Dishes

1. Pulse flour, salt, and sugar in food processor workbowl fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 4 tablespoons ice water over mixture. With blade of rubber spatula, using folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape dough into ball, squeezing two or three times with hands until cohesive, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes if dough has chilled for 30 minutes or 20 minutes if it has chilled overnight. (The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll.) Roll dough on lightly floured work surface or between two sheets plastic wrap to a 12-inch disk about 1/8-inch thick. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough. Alternatively, roll dough in 2-gallon zipper-lock bag to a 12-inch disk about 1/8-inch thick. Cut away top of bag. Grasping bottom, flip dough into pie pan and peel off bag bottom.

4. Working around circumference of pan, press dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand . Trim edge to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4-inch beyond pan lip; flute dough in your own fashion. For quiche or tart pans, lift the edge of the dough, allowing the extra dough to flop over the sides. Then run the rolling pin over the top of the pan to remove excess dough. Next use your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim. Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.

5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving foil and weights in place, until dough dries out, about 17 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more; for fully baked crust, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool.

STEP BY STEP: Fitting Pastry into Pie Dishes

Use kitchen scissors to trim the dough to within 1/2 inch of the lip all the way around. Tuck the overhanging dough back under itself so the folded edge extends 1/4 inch beyond the pan lip. Press it to seal.

Run the rolling pin over the top of the pan to remove excess dough.

Using your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim.

Flute the edges all around; an exaggerated flute is helpful for obtaining maximum holding capacity.

FOR QUICHE OR TART PANS: Lift the edge of the dough to ease it into the dish, allowing the extra dough to flop over the sides.

FOR STANDARD PIE PAN: Lift the edge of the pie dough with one hand and ease the pastry along the bottom into the corners with the other hand; repeat around the circumference of the pan. Do not stretch the dough.

from Cook's Illustrated

Ham and Asparagus Quiche

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Snap the tough ends off the asparagus before cooking them.

  • 8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground white pepper
  • pinch fresh grated nutmeg
  • 4 ounces deli-style baked ham , cut into 1/4-inch dice
  • 1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Serves 8

from Cook's Illustrated

Saturday, May 17, 2008

Cooks' Equipment Recommendations

Williams-Sonoma Goldtouch Nonstick Loaf Pan Price: $19 The Baker's Catalog Pizza Baking Stone Price: $39.95 ( Oxo Good Grips Stainless Steel Multi-Purpose Scraper and Chopper Price: $7.99 Lodge cast-iron size 10 (7-quart) Dutch oven $45 Best Twill Bread Bag: $20.00, Item #BS1010 ( CDN ProAccurate Quick Tip Digital Cooking Thermometer DTQ450 Price: $17.95 ( Black & Decker EK800 Slice Right Electric Knife $25 Coffee Toddy (esp for iced coffee) slow cooker: 6 qts or more, timer feature with "keep warm" setting ALL-CLAD Stainless Steel Slow Cooker with Ceramic Insert Price: $149.95 CUISINART Slow Cooker $99.95 at HAMILTON BEACH Programmable Slow Cooker with Temperature Probe $59.95 at

Chicken Enchiladas with Tomatillo Sauce

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Makes 10 enchiladas, serving 4 or 5 as a main dish.

2 teaspoons vegetable oil or corn oil
1 medium onion , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3/4 pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3 large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried, and shredded
2 limes , quartered
1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan. 2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside. 3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees. 4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately. STEP BY STEP: Assembling Enchilidas
1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. 2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. 4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. 6. Sprinkle 1/4 cup grated cheese down center of enchiladas.
from Cooks Illustrated

Cooks' Recommended Brands

supermarket olive oil: Terra Medi Extra Virgin Olive Oil (highly recommended *and* lowest price for top recs), Lucini Italia Premium Select Extra Virgin Olive Oil, Colavita Extra Virgin Olive Oil, DaVinci (best mass market) balsamic vinegar: LUCINI GRAN RISERVA BALSAMICO, MONARI FEDERZONI BALSAMIC VINEGAR OF MODENA (Colavita is a "rec with reservations" option) orange juice: Tropicana Pure Premium 100% Pure and Natural Orange Juice with Some Pulp supermarket whole bean coffee: Green Mountain Coffee Roasters, Our Blend; MILLSTONE Colombian Supremo; STARBUCKS COFFEE House Blend salsa: Santa Barbara Medium Salsa (refrigerated), Rojo's Restaurant Style Salsa Medium (refrigerated), Old El Paso Thick 'n Chunky Medium Salsa canned beans: Goya pasta: Ronzoni Healthy Harvest Whole Wheat Blend; Mueller’s, De Cecco for non-whole-grain shapes; Ronzoni, De Cecco for spaghetti Whole Tomatoes: look for packed in juice, not puree, such as Progresso Italian-Style with Basil Diced or Chopped Tomatoes: look for packed in juice, not puree, such as Muir Glen Crushed Tomatoes: Progresso Tomato Puree: Hunt's Tomato Sauce: Hunt's liquid smoke: Wright's Liquid Smoke applesauce: Lucky Leaf Natural Applesauce, Mott's Organics Unsweetened Applesauce, Mott's Classic Natural Applesauce, Musselman's Natural Applesauce cocoa powder: Droste Dutch Processed Cocoa cheddar cheese: Cabot pizza cheese: Calabro brand whole milk (low-moisture) mozzarella

Classic Barbecue Sauce

2 tablespoons vegetable oil 1 medium onion, minced 1 can (8 oz) tomato sauce 1 can whole tomatoes with juice 3/4 cup distilled white vinegar 1/4 cup firmly packed brown sugar 2 tablespoons molasses 1 tablespoon sweet paprika 1 tablespoon chili powder 2 teaspoons liquid smoke (optional) 1 teaspoon salt 2 teaspoons ground black pepper 1/4 cup orange juice

Warm Grecian Spinach and Sausage Salad

  • 4 links Aidells Artichoke and Garlic Sausage, thinly sliced
  • 6 cups baby spinach leaves
  • 1 16-ounce can garbanzo beans, drained
  • 1 cup coarsely chopped artichoke hearts
  • 1/4 cup diced red onion
  • 1/4 cup sliced pitted Kalamata olives
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup toasted pine nuts
  • 2 plum tomatoes, chopped
  • juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons olive oil
  • 1 large clove garlic, through a press
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon lemon zest
  • 1/2 cup crumbled feta cheese

In a nonstick skillet, over medium high heat, saute the sausage until nicely browned. In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices. Return the skillet to medium high heat and add the remaining ingredients. Bring to a boil and cook 1 minute, until heated through. Toss the hot dressing with the sausage and spinach mixture to evenly coat. Serve immediately garnished with feta cheese.

Serves 6

from Aidell's

Saturday, May 10, 2008

Orange Pineapple Sherbet

  • 1/2 cup sugar
  • 1/3 cup water
  • 1 can (15 1/4 ounces) unsweetened crushed pineapple, undrained
  • 1 1/4 cups buttermilk
  • 1/4 cup orange juice
  • 1 can (11 ounces) mandarin orange segments, drained

1. Heat sugar and water to boiling in a medium saucepan, stirring until sugar is dissolved; cool. Process sugar syrup, pineapple, buttermilk, and orange juice in a blender until smooth.

2. Freeze mixture in an ice cream maker, adding oranges just before mixture is frozen.

Makes 8 servings.

From 1001 Low-Fat Vegetarian Recipes

Friday, May 9, 2008

Stuffed Peppers (Poivrons Farcis)

  • 1 1/2 pounds sweet Italian sausages, casings removed, and browned
  • 1 1/2 cups coarsely grated zucchini (about 1 large)
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced fresh parsley
  • 1/4 cup fine dry breadcrumbs
  • 1 large egg
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
  • Fresh rosemary sprigs

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.

Yield: 8 servings

from Bon Appetit via Epicurious

Shepherd's Pie

  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
  • Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Tip Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

reviewer suggested alterations:

  • saute some mushrooms first, deglaze pan with wine or sherry, and continue as directed
  • use all or part ground beef, add garlic (or garlic powder) + bell peppers to the meat
  • no need to peel potatoes for crust
  • double beef broth, carrots, tomato paste, herbs
  • add corn along with peas
  • add soy sauce or worchestershire along with beef broth
  • add grated parmesan, sharp cheddar or gruyere cheese to the mashed potatoes
  • add parsnips, sweet potatoes or other root veg to the potatoes

Makes 6 servings.

from Cookie magazine via Epicurious

Thursday, May 8, 2008

Rhubarb Compote

This unusual uncooked dessert was inspired by the compote served at Rendezvous in Cambridge, Massachusetts.

  • 1 lb. rhubarb, leaves trimmed
  • 10 dried apricots, coarsely chopped
  • ⅓ cup dried cranberries
  • ⅓ cup honey
  • 8 small rosemary sprigs (about 2 inches each)
  • 2 tsp. orange liquor, such as Grand Marnier or Cointreau
  • ~ Chopped mint for garnish

1. Slice the rhubarb crosswise into ½-inch pieces. (If the stalks are really thick, cut them in half lengthwise first.)

2. In a medium non-reactive bowl (glass or stainless steel), combine the rhubarb with the apricots, cranberries, honey, rosemary, and liquor. Mix well, cover, and refrigerate for 24 hours. Stir twice during this time frame.

3. Remove the rosemary sprigs before serving and garnish the compote with the mint.

This compote can be stored in the fridge for up to three days. I served my version three ways: atop panna cotta, over yogurt, and snarfed straight from the mixing bowl. Would also make a great topping for pork chops or duck breasts.

Orange/Peach/Habanero Jam

  • 3 lbs. ripe peaches, peeled and quartered
  • 1/2 medium sized orange, quartered and seeded
  • 2 habaneros, seeds and all
  • 4 cups sugar
  • 1/4 tsp almond extract
  • 3/4 cup honey

Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor or blender, chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon.

Quickly pour hot mixture into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes.

Yield: 6 half pints

Friday, May 2, 2008

Basic Whole Wheat Buttermilk Waffles

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 3 tablespoons melted butter

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda, and set aside. In a second bowl, beat together the eggs and buttermilk, and stir in the melted butter. Stir the wet ingredients into the dry ingredients until moistened. Do not over-mix. The batter should be a little lumpy.

Cook following directions for waffle maker.

Pear Ginger Raisin Muffins

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger powder
  • 1/2 cup raisins
  • 1 medium ripe pear (such as Anjou or Bartlett), roughly chopped (about 1 cup)
  • 6 Tbsp. unsalted butter (3/4 stick), at room temperature
  • 3/4 cup light brown sugar
  • 1 tsp. vanilla
  • 2 large eggs, lightly beaten
  • 1 Tbsp. grated fresh ginger root
  • 1 cup plain yogurt

1. Preheat oven to 350°F.

2. Sift together flour, baking powder, baking soda, salt, cinnamon, and ground ginger powder in a large mixing bowl. Toss in raisins and diced pear.

3. In a separate bowl, cream together butter, brown sugar and vanilla. Stir in eggs and ginger root.

4. Add flour mixture to butter mixture, stirring until just combined.

5. Carefully fold in yogurt.

6. Spoon batter into greased muffin tins, about 3/4 full.

7. Bake until lightly browned, about 20-25 minutes, or until a toothpick inserted comes out clean.

8. Allow muffins to cool a few minutes before serving.

Yield: 10 muffins (1 muffin per serving)

(via Apartment Therapy: The Kitchen)