Muffin Tin Chef by Matt Kadey (good beach reads .TXT) 📕

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons extra-virgin olive oil

Avocado Filling:

1 ripe avocado

1 plum (Roma) tomato, seeded and diced

1/2 teaspoon smoked paprika

1/2 teaspoon grated lime zest

juice of 1/2 lime

1 garlic clove, grated or finely minced salt

For the Bean Cups: Preheat the oven to 350°F. Place the black beans, quinoa flour, parsley, cumin, salt, pepper, and olive oil in a food processor and process until a paste forms. Place a heaping spoonful of the bean mixture into 10 medium muffin cups and form each into a cup with the paste coming up the sides. Bake until the cups have set but are still slightly moist, about 20 minutes. Let cool for several minutes before unmolding.

For the Avocado Filling: Place the avocado in a medium bowl and mash. Stir in the tomato, paprika, lime zest, lime juice, garlic, and salt to taste. Add a generous dollop to each black bean cup.

SAVE ROOM FOR … DESSERT

If the only sweet treat you use your muffin tin for is the eponymous baked good, boy are you missing out. From panna cottas to mini tarts to individual cheesecakes, a muffin tray can turn out no shortage of virtuous desserts. I am particularly bullish on taking cake recipes and dividing them up into muffin cups. Not only does it slash baking time, but it also helps ensure portion control.

If you have an aversion to the D word, fearing an iffy ingredient list that contains a hazardous trifecta of white flour, copious amounts of heavily refined sugar, and a heart-stopping amount of fat, fear not. The arsenal of dessert recipes that follow are chock-full of wholesome ingredients such as whole grain flours, nuts, and naturally sweet fruits with just the right amount of sweeteners so they won’t send your blood sugar into a tizzy. You’ll find recipes from the deliciously simple (no-bake cheesecake, yum!) to splendidly complex—I’m looking at you, Mr. Apple Pie—that up the ante on a great meal.

EXTRA-MOIST CHOCOLATE CAKES

These almost-flourless cakes are the epitome of chocolate indulgence, with a short baking time that assures a warm, ooey-gooey dark chocolate center. Serves 6 V

4 ounces dark chocolate, chopped

1/4 cup (1/2 stick) unsalted butter, diced

1 large whole egg

1 large egg yolk

1/3 cup coconut palm sugar or other granulated sugar

2 tablespoons whole wheat pastry flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon cayenne pepper or chili powder (optional)

2 teaspoons instant espresso powder or very finely ground coffee dissolved in

2 tablespoons boiling water (optional)

confectioners’ sugar, for dusting (optional) raspberries, for garnish (optional)

Grease 6 medium muffin cups with butter. Melt the chocolate and butter in a double boiler or a heatproof bowl set over a pan of lightly simmering water, stirring often. Or, microwave the chocolate and butter in a large microwave-safe bowl in 25-second increments on high power, stirring after each interval until melted.

In a medium bowl using an electric mixer on medium speed or a metal whisk, whisk together the whole egg, egg yolk, and sugar until thickened and paler in color. Fold the egg mixture into the chocolate mixture. Stir in the flour, vanilla extract, cinnamon, salt, and cayenne pepper or chili powder, if using, and mix well. If using the espresso powder dissolved in boiling water, stir it into the batter. Divide the mixture among the prepared muffin cups and refrigerate for 30 minutes.

Preheat the oven to 375°F. Remove the muffin tin from the refrigerator and bake until the tops are just barely set, about 8 minutes. Let cool for several minutes before unmolding. To unmold, run a butter knife around the edges and invert onto serving plates. Dust with confectioners’ sugar and garnish with raspberries, if desired.

EXTRA-MOIST CHOCOLATE CAKES, page 122

CARROT CAKES WITH MAPLE FROSTING, page 124

CARROT CAKES WITH MAPLE FROSTING AND CANDIED CARROT

By cutting down on the sweetness and using whole grain flours, these are more carrot cake than cupcake. Serves 10 V, F

Carrot Cakes:

1 1/4 cups whole wheat pastry flour

1/2 cup quinoa flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs

2/3 cup coconut palm sugar or other granulated sugar

1 teaspoon vanilla extract

1/3 cup melted coconut oil or other oil

1 1/2 cups shredded carrot

1 cup crushed canned pineapple, drained

Frosting:

5 tablespoons cream cheese, at room temperature

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

Candied Carrots:

2 medium carrots, peeled

1/3 cup coconut palm sugar or other granulated sugar

3 tablespoons water

For the Carrot Cakes: Preheat the oven to 350°F. In a large bowl, stir together the whole wheat pastry flour, quinoa flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a second large bowl, lightly beat the eggs and stir in the sugar, vanilla extract, oil, carrot, and pineapple. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among 10 medium muffin cups and bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool for several minutes before unmolding.

For the Frosting: While the cakes bake, in a small bowl, whip together cream cheese, maple syrup, and vanilla extract with a fork. Spread over the cooled carrot cakes.

For the Candied Carrots: Use a vegetable peeler to create long strips of carrot. In a small saucepan over high heat, bring the sugar and water to a boil. Add the carrot strips, reduce the heat to low, and gently simmer for 10 minutes. Remove from the heat and let sit for about 5 minutes. Remove the carrot, let cool on a wire rack, then chop finely. Place about 1 teaspoon of candied carrot on each cake.

LEMON CAKES WITH BLUEBERRY COMPOTE

These lovely light and tangy lemon cakes will brighten