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In a small mixing bowl, combine the flour, cornmeal, brown sugar,
cream of tartar, baking soda and salt; stir to combine and completely
break up any lumps in the brown sugar.
In a 1-cup glass measure combine the egg, milk and melted cooled
butter. Add the liquid ingredients, the grated Parmesan and the chives
all at once to the dry ingredients. Stir until just moistened. Fill the
prepared muffin cups with the batter.
Bake in the preheated 400ºF oven for about 20 minutes, until lightly
browned. Remove from pan and serve warm.
For plain corn muffins, follow the recipe, omitting the Parmesan and
chives.
Nutritional information per muffin (made with 2% milk):
Calories 166 (36% from fat) • carb. 22g • pro. 5g • fat 7g • sat. fat 4g
• chol. 50g • sod. 259g • calc. 86mg • fiber 1g
Pesto Cheese Twists
Serve these an appetizer, or with soup in place of crackers.
Makes sixteen 5-inch twists
1 sheet puff pastry, thawed at room temperature for
20 to 30 minutes
1 tablespoon prepared pesto
1 tablespoon grated Parmesan or Asiago
1 egg white, beaten until foamy
On a lightly floured surface, roll the thawed puff pastry until it
measures 10 x 12 inches; use a pastry wheel to cut the puff pastry in
half crosswise. Combine the pesto, grated cheese and half the beaten
egg white (discard the remaining egg white). Spread the pesto mixture
over one of the half-sheets using an offset spatula; top with the second
half-sheet. Use a rolling pin to lightly roll together. With the pastry
wheel, cut the sheet in half crosswise, then cut each piece into eight
strips, 6 x ½ inches each. Twist each strip 3 to 4 times; pinch ends to
seal. Place on a tray and refrigerate for at least 30 minutes.
Ten minutes before baking, place the rack in position B; preheat the
toaster oven to 425ºF. Line the broiler pan (without drip tray) with a
sheet of parchment paper.
Arrange 8 puff pastry twists evenly on the parchment-lined pan. Bake
for 11 to 13 minutes at 425º F until puffed and crispy. Remove from the
pan with tongs or a spatula and place on a rack to cool. Arrange the
second batch on the same pan and repeat. Serve slightly warm or at
room temperature.
Nutritional information per twist:
Calories 84 (51% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0 mg • sod. 66mg • calc. 8mg • fiber 0g
Quick Cheese Nachos
Homemade nachos make a great quick snack or appetizer.
Serve with sour cream, guacamole and your favorite salsa.
Makes 2 servings
15 full-sized baked tortilla chips (about 2¼ ounces)
²⁄3 cup refried beans
¼ cup jalapeño pepper slices, drained
¼ cup chopped scallions
¼ cup sliced black olives, drained
1 cup shredded extra-sharp Cheddar
(can use lowfat)
Place rack in position A and preheat on broil setting. Arrange chips in
11x7-inch baking pan that has been lined with foil. Distribute the
remaining ingredients over the chips, as evenly as possible in the order