blue artichoke

The 29 Days of Being a Health Nut are in full force, and I've already cheated! Day 1 was Saturday, and GC took me out to dinner for my birthday. We went to a popular small restaurant in a neighboring town. I'd heard of it, but didn't really know anything about it. It was a tiny store-front restaurant that had good food with no pretension. The tables were covered with butcher paper; there was a cup of crayons next to the squat man/woman salt and pepper shakers. The menu was on a large board that the server stood next to our table while we decided. I don't know what they do if two or more tables are seated at once, maybe flip a coin to see who gets to see the menu board first?

I ordered a bowl of tomato/red pepper soup, which was pretty good (but not as good as the one I make). GC ordered the apple and chevre appetizer, which we both agree was the best part of the meal (goat cheese covered in toasted almond slivers served with Granny Smith apples drizzled with balsamic vinegar and sprinkled with dried cranberries. So simple, yet delicious). I ordered the pork porterhouse with orange glaze, which was a fat pork chop in a glorified orange marmalade, served with fried mashed potatoes and grilled vegetables. The pork was overcooked, but good otherwise. I liked the orange glaze and think I'll make pork chops with orange marmalade some time. GC ordered tuna with capers, which came with red new potatoes and grilled vegetables. I didn't try his, but the tuna was perfectly cooked rare. Before we got to the restaurant, I told GC that I wasn't going to have dessert, because I'm a health nut now. He knew better. The dessert menu was scribbled on the back of an order ticket. There were two that sounded good to me, toasted coconut pie and chocolate raspberry pie. The two that sounded good to GC were the toasted coconut pie and the chocolate toffee cake. We got one slice of the toasted coconut pie. I intended to have only a bite or two, but before I knew it, I had eaten half. So, in the face of my first temptation, I failed miserably (but happily). The cake was really good, but not even close to Purple Fried Okra's French Coconut Pie. That one's special.

Before the 29 Days began, I had intended to deviate from the Sunday Muffins and make Date-Pecan Rugelah. After my slip last night, I thought it best to stick to the healthy muffins. Maple Raisin Bran Muffins have whole-wheat flour, oat bran (I didn't have enough, so I supplemented with ground flaxseed), raisins, cinnamon and oats. Lots of good things. And a lot of sugar. I didn't realize how much until I was putting it together. The muffins tasted awesome, and I think would taste just as good if I replaced the butter with applesauce, halved the sugar in the batter and halved the topping mixture.

Maple Raisin Bran Muffins

I didn't have any sour cream, so I subbed plain nonfat yogurt; I also used skim milk with a splash of whipping cream instead of the 2% milk. These were great muffins; and with some minor adjustments could be great for you.

BATTER:
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 ounces)
1/2 cup oat bran
1/2 cup raisins
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/2 cup 2% reduced-fat milk
1/4 cup butter, melted and cooled
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

TOPPING:
1/2 cup packed dark brown sugar
1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon

Preheat oven to 375°.

To prepare batter, lightly spoon the flours into dry measuring cups; level with a knife. Place flours in a large bowl. Stir in oat bran and next 6 ingredients (through salt); make a well in center of dry ingredients. Combine sour cream and next 5 ingredients (through egg); stir well with a whisk. Add to dry ingredients; stir just until moist. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

To prepare topping, combine 1/2 cup dark brown sugar and remaining ingredients in a small bowl; toss with a fork until moist. Sprinkle topping evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 249(29% from fat); FAT 7.8g (sat 3.8g,mono 1.9g,poly 1.2g); PROTEIN 4.6g; CHOLESTEROL 52mg; CALCIUM 65mg; SODIUM 274mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 43.1g
Cooking Light, OCTOBER 2005