Monday, June 30, 2014

Spring Nicoise Potato Salad with Pear Apricot Muffin

This was a refreshing dinner on a hot afternoon. 

Spring Nicoise Potato Salad is a recipe from Oldways, adapted from the US Potato Board. I used very low sodium Albacore tuna and skipped the added salt in the recipe.

The muffin recipe was inspired by Kitchen Daily's Caramel Pear Muffin.  I substituted plumped dried apricots for the caramels.

Pear Apricot Muffins
(Serves 6)

1 Egg
1 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
Beat in mixer.

1/2 cup Whole Wheat Flour
1/2 cup All Purpose flour
1 tsp. Baking Powder
1 1/4 tsp. Cinnamon
Dash Salt
In a separate bowl, combine dry ingredients.  Stir in
1 Bosc Pear, peeled and diced
7 Dried Apricots, diced and plumped in water in the microwave for 45 seconds (drain water)

1/3 cup Skim Milk
1 tsp. Vanilla
2 Tbsp. Earth Blend Buttery Spread, melted
Add milk, vanilla and spread to sugar-egg mixture.
Stir in dry ingredients-pear-apricot mixture.

Portion 1/4 cup batter into muffin tin sprayed with Pam.

1 Tbsp. Brown Sugar
2 Tbsp. Oats
1/2 tsp. Cinnamon
1 Tbsp. Melted Earth Blend Buttery Spread
Mix topping ingredients and sprinkle over batter in tin.
Bake at 350 degrees for 20 minutes.

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