Posts

Company’s Coming! Pancetta Linguine Frittata Muffins

IMG_2236

Company's Coming! Pancetta Linguine Frittata Muffins


There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book.  Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring.  A perfectly tailored black, silk dress… a ballerina bun.  And recipes that can be made in advance and taste better reheated.  

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years.  Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love.  In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles.  I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine.  Satisfying, yet small enough to stay light.   Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

IMG_2284

Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

 

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

 (Makes 12 Muffins)

  • 8 ounces fresh (refrigerated) linguine
  • 7 large eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/2 cup mascarpone cheese
  • 6 ounces diced pancetta
  • 5 ounces smoked mozzarella cheese diced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup finely chopped fresh, italian, flat-leaf parsley
  • 2 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  1. Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
  2. Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
  3. Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
  4. Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
  5. Bake until firm and cooked through, 30 to 35 minutes.  Allow to cool for a couple of minutes and remove from tin.

Make ahead tip:  To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

IMG_2238
Pancetta Linguine Frittata Muffin about to be devoured!

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

IMG_1630

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Honey melting over a moist interior of sweet, luscious, berry-laden… Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-) 

I make them all the time.

They're very good!


Blueberry-Coconut-Macadamia Muffins

Ingredients

1/3 cup unsweetened coconut

3 tablespoons plus 3/4 cup all-purpose flour, divided

3 tablespoons plus 1/2 cup brown sugar, divided

6 tablespoons chopped macadamia nuts, divided

2 1/2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup buttermilk 

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (don't thaw) blueberries

honey to serve alongside

Method

  1. Preheat oven to 400 F and coat a 12-cup muffin pan with cooking spray.
  2. Combine coconut, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 3 tablespoons macadamia nuts in a small bowl. Drizzle with 1 1/2 tablespoons oil, stir to combine and set aside.
  3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined (do not over-mix or you will have a tough muffin). Gently fold in blueberries and the remaining 3 tablespoons nuts just til combined. Divide the batter among the prepared muffin cups. Sprinkle the reserved coconut topping on top, gently pressing into the batter.
  4. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. 
  5. Serve your favorite honey alongside.

 PS.  Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.

Recipe adapted from EatingWell

IMG_1592
Blueberry-Coconut-Macadamia Muffins