Coffee Cake Muffins

Prep time: 30 mins

Cooke time: 25-30 mins

Makes: 12 jumbo muffins

INGREDIENTS:

For the Muffins:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sour cream

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar (optional)

For the Streusel Topping:

1 cup packed dark-brown sugar

1 cup all-purpose flour, (spooned and leveled)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

DIRECTIONS:

Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

Asparagus, Ham and Gruyère Frittata

 

Prep time: 20 min

Cook time: 20 min

Serves: 6-8

INGREDIENTS:

12 large eggs
3 tbsp half-and-half
Table salt and ground black pepper
2 tap olive oil
1/2 lb asparagus , trimmed of tough ends, spears cut into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons) or sweet onion
4 oz deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 oz Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup) or your favorite deli cheese.

DIRECTIONS:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick oven safe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Banana Galettes

Prep time: 15 mins

Cook time: 18 mins

Serves: 4

INGREDIENTS:

2 (8-inch) tortillas
4 tablespoons butter plus melted butter for brushing on tortillas
1/4 cup packed dark-brown sugar
1/2 teaspoon ground cinnamon
4 bananas
Ice cream (optional)

DIRECTIONS:

Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).

In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.

Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.