Like I Need Another Sweets Recipe

I finally succumbed to the pull of the much-discussed-online donut muffins. And why did I wait so long? Holy cow are they good. I checked out a few different versions, some with more than a cup of butter (ack!) and lowfat versions and here's what I baked. They were perfect.



Donut Muffins

1 c unbleached white flour
1 c whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/4 -1/2 t freshly grated nutmeg (I didn't measure, just grated directly into the flour mixture)
2 eggs
1 cup lowfat yogurt
2/3 c packed brown sugar
4 T oil
1 t vanilla

topping:
1/2 stick butter, melted
1/2 c sugar
1 t cinnamon

Preheat oven to 400. Spray muffin tins with "baking spray with flour."

Mix dry ingredients in a large measuring cup. In a large bowl, whisk eggs, yogurt, sugar, oil and vanilla. Add flour mixture and whisk until the dry ingredients are moistened, don't overmix.

Divide batter among muffin cups and bake until a toothpick comes out clean. About 12 minutes.

While the muffins are baking, melt butter and place in a bowl. Mix sugar and cinnamon in a small bowl just large enough to dunk the top of the muffin. When muffins are cool enough to handle, brush top of muffin with butter and dip in cinnamon sugar.

Yield 16 muffins.

Cuban Black Beans and Rice

I found this recipe in the Cooking Light 1992 Cookbook. They were a little more specific about being healthy like not using olive oil to saute the onion mixture, no-salt tomato paste and low fat cheddar but even without those things, it's still rice and beans. Not too unhealthy. Go ahead and add more cumin if you like. And more onion, too.

Cuban Black Beans and Rice

1 lb dried black beans (or 4 cans)
1 T olive oil
1/2 c chopped onion
1/2 c chopped green pepper
2 cloves garlic, minced
5 cups water
1 (6oz) can tomato paste
1 T vinegar
1/2 t sugar
1/2 t salt
1/2 t ground cumin
1/2 t hot sauce
4 1/2 c cooked long grain rice

shredded cheddar cheese
chopped tomato
chopped green onions

Sort and wash beans; place in a large dutch oven. Cover with water to a depth of 3 inches above beans; let soak 8 hours. Drain well. (Skip this step if using canned beans, duh.)

In a small pan, saute onion, green pepper and garlic in olive oil until tender.

Combine beans, sauteed onion mixture, 5 c water and next 6 ingredients in pan; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occassionally. (A lot less time needed if using canned.)

Place 1/2 c rice in each serving bowl. Spoon 1 c beans over rice and top each serving with 1 T each of cheese, tomato and green onions. Yield 9 servings.