Blue Berry Coconut Macadamia Muffins

I'm usually homesick for Australia or Hawaii so this is a perfect way to, at least, feel like I'm there. You can drizzle this with honey to get that extra gooey effect.

12 muffins
Active Time: 20 minutes
Total Time: 1 hour

Ingredients:

* 1/4 cup unsweetened coconut
* 2 tablespoons plus 3/4 cup all-purpose flour, divided
* 2 tablespoons plus 1/2 cup brown sugar, divided
* 5 tablespoons chopped macadamia nuts, divided
* 2 tablespoons canola oil, divided
* 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 large egg
* 1 large egg white
* 3/4 cup nonfat buttermilk, (see Tip)
* 2 tablespoons butter, melted
* 1/2 teaspoon coconut or vanilla extract
* 1 1/2 cups fresh or frozen (not thawed) blueberries

Preparation:

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least five minutes more before serving.

* Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Recipe and Image from Eat Well dot com

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Egg Plant Dishes

Eggplant Casserole

Cook Time: 30 minutes

Ingredients:

1 eggplant

1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted

1 small onion, diced

1/4 cup diced green or red bell pepper pepper

1/2 cup thinly sliced celery

1 cup shredded Cheddar cheese

salt and pepper to taste

1 teaspoon Worcestershire sauce

1 medium tomato, diced

Preparation:

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.


Eggplant casserole serves 4.

*****

Eggplant Roll-Ups

Ingredients:

TOMATO SAUCE

Nonstick cooking spray

2 teaspoons olive oil

1 tablespoon minced garlic

1 can (28 ounces) crushed tomatoes

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon crushed red pepper

1/2 cup minced fresh parsley

3 medium eggplants (1 pound each)

1/2 teaspoon salt

16 thin slices lean prosciutto (about 8 ounces) or other thinly sliced ham

16 thin slices provolone cheese (about 10 ounces)

1/4 cup grated Parmesan cheese

3 tablespoons fine dry bread crumbs

Cooking Instructions:

Heat oven to 425°F. Line 2 large cookie sheets or jelly-roll pans with foil. Lightly coat with nonstick cooking spray. Have an 11 x 71/4-inch baking dish ready.


Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.


Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.


Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to 375°F.


Spread 1 cup Tomato Sauce over bottom of baking dish.


Place a slice of prosciutto, then a slice of provolone on each eggplant slice. Roll up tightly from stem end of eggplant. Place rolls seam side down in dish to fit snugly in a single layer.


Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese and bread crumbs. (Cover and refrigerate at this point if making ahead.)

To serve: Bake, uncovered, 40 to 45 minutes until bubbly and top is lightly browned. Serve hot or at room temperature .


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