nuts & SPICES

ROASTY, TOASTY NUTS ADD RICHNESS AND DEPTH TO MUEFINS AND LOAVES. WHILE AROMATIC SPICES BRING WARMTH AND A HINT OF NOSTALGIA.

ALMOND COCONUT MUFFINS

HANDS ON 20 minutes BAKE 18 minutes at 375°F

1. Preheat oven to 375°F. Grease twelve 22-inch muffin cups or line with paper bake cups. In a large bowl stir together first six ingredients (through salt). Using a pastry blender, cut in butter and almond paste until mixture resembles coarse crumbs. Make a well in center of flour mixture.

2. In a medium bowl combine orange zest and juice, egg, and coconut milk. Add juice mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold the 1/3 cup coconut into batter. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with the ¼ cup coconut and the sliced almonds.

3. Bake until golden and a toothpick comes out clean, 18 to 20 minutes. Cool in muffin cups on a wire rack 5 minutes. Remove from cups; serve warm.

Makes 12 muffins.

PER MUFFIN 241 cal., 13 g fat (7 g sat. fat), 31 mg chol., 158 mg sodium, 28 g carb., 2 g fiber, 14 g sugars, 4 g pro.

PEANUT BUTTER AND JELLY BREAD

HANDS ON 20 minutes BAKE 45 minutes at 350°F

1. For peanut streusel, in a small bowl combine the 3 Tbsp. brown sugar and 2 Tbsp. flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ¼ cup of the peanuts.

2. Preheat oven to 350°F. Grease a 9x5-inch loaf pan; line with a parchment paper sling (tip, p. 6). In a large bowl stir together the 134 cups flour, the baking soda, salt, and cinnamon. Make a well in center of flour mixture.