I was thinking earlier of something I could serve with pasta for dessert that wouldn't make me feel terrible for eating it. And, these whole wheat apple muffins are what I chose to make. But, don't think they aren't amazing, because they are downright delicious. And addicting.
Using a standard ice cream scooper really makes it easier to evenly distribute the batter into the cups. Yes, I did say distribute. I know, what am I thinking?
I didn't put too many pictures of the stuffed shells, but they are out of this world.
Creamy, savory, yummy.Ingredients:
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces)
unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F.
Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)
Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Three Cheese Stuffed Shells
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
½ cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
½ whole Medium Onion, Chopped
5 cloves Garlic, Minced
½ pounds Italian Sausage
½ cups Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ teaspoons Salt
2 Tablespoons Minced Parsley
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
Bake at 350 degrees for 25 minutes, or until hot and bubbly.
Serve with crusty French bread.