One a Day

Cooking spray
1 cup all-purpose flour
½ cup old-fashioned oats
½ cup flaxseed meal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup honey
2 eggs, lightly beaten
1 cup plain yogurt
½ cup orange juice
1 teaspoon vanilla extract
2 teaspoons finely grated orange rind
1 cup chopped dried apricots (about 5 ounces)
1/3 cup granola

1. Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
2. Combine flour and next five ingredients (flour through salt) in a mixing bowl.
3. Combine honey and next five ingredients (honey through orange rind) in a separate bowl. Whisk well.
4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in apricots.
5. Fill muffin cups two-thirds full. Sprinkle with granola. Bake 18 to 20 minutes, until centers spring back when touched. Makes 12 muffins.

Recipe by Mary Carter, The Healthy Table, March 2010.

Per muffin: 190 calories, 2.5g fat, 35mg chol., 5g prot., 37g carbs., 3g fiber, 220mg sodium.

2 tablespoons butter
½ cup 2% reduced-fat milk
1/2 cup all-purpose flour
¼ cup sugar
2 eggs
1 tablespoon butter, softened
Pinch nutmeg
Lemon wedges
Powdered sugar (optional)
Fresh berries (optional)

1. Preheat oven to 425F.
2. Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
3. Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into skillet. Cook 1 minute.
4. Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately. Serves 4.

"The Holiday," March 2010.

The dish looks so elegant! It's sure to impress anyone, and involves very little effort. Absolutely delicious! I tried it with various fruits-all very good. I especially liked it with sliced bananas. Instructions are very easy to follow. Impossible to mess up! —Merry Aello, Relish Recipe Tester and Reader

It was interesting how it puffed up against the sides of the skillet and mounded in the middle. My husband came into the kitchen as the pancake was baking and asked what smelled so good. The combination of lots of fresh lemon juice and then powdered sugar topped with a generous amount of Maine blueberries (from our freezer) was a delectable grouping. All that butter was tasty, too, but probably not good for us. When I make the recipe again (and that will be soon), I'm going to use just 2 tablespoons of butter. We both enjoyed the flavor. Arthur commented several times during the evening that I should make that recipe again. It was our supper meal and we did not leave the table hungry or dissatisfied. (We're senior citizens so we don't have huge appetites.) The instructions were very easy to follow. That makes this a good recipe for beginners. Kids could make it, too, or any one just learning to cook, but that skillet is very hot.—Hope Marston, Relish Recipe Tester and Reader

(Thanks, Hope. We took your advice and changed the recipe to include 2 tablespoons butter in the skillet and 1 tablespoon softened butter in the "batter."—The Editors)

This baked pancake is more of a large popover or creampuff shell than what I think of as a pancake. For the amount of ingredients, the pancake was somewhat disappointing. We have five in our household, and two of them are big eaters. The recipe only makes one large or two small skillet cakes, yet uses 2 eggs. By the time each person had a half of a popover, or one of his own, the amount of time to prepare it was close to an hour. Plus, I am not sure the result is as satisfying as real pancakes are, or even two fried eggs, while using the same ingredients. Even though it was tasty, it was not what I expected to eat for breakfast. Rather than naming this popover a pancake, it might work better as a treat such as a funnel cake or even fried dough.
—Peggy Hach, Relish Recipe Tester and Reader

Per serving: 210 calories, 11g fat, 100mg chol., 6g prot., 22g carbs., 0g fiber, 130mg sodium.

Cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
½ cup packed brown sugar
2 ½ teaspoons baking powder
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
½ teaspoon salt
1 cup skim milk
2 egg whites
1 tablespoon canola oil
1 cup finely grated raw sweet potato
1/2 cup finely chopped dried pears
1 to 2 tablespoons turbinado sugar

1. Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour and next six ingredients (whole-wheat flour through salt) in a mixing bowl.
3. Combine milk, egg whites and oil in a separate bowl. Whisk well.
4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in sweet potato and pears.
5. Fill muffin cups two-thirds full. Sprinkle with turbinado sugar. Bake 18 to 20 minutes, until centers spring back when touched. Makes 12 muffins.

Recipe by Mary Carter, The Healthy Table, March 2010.

I put some chopped walnuts on top of half the muffins and some granola on top the other half instead of the turbinado sugar. They added to the flavor and gave some crunch. My overall comment is that not too many people are into making muffins. They are time-consuming to make and make a lot of bowls and muffin tins to clean. Grating a raw sweet potato isn't fun by hand and too much clean up using a Cuisinart, I think people nowadays want faster and easier things to make.—Ellen Israel, Relish Recipe Tester and Reader

Per muffin: 150 calories, 1.5g fat, 0mg chol., 4g prot., 32g carbs., 2g fiber, 240mg sodium.

Cooking spray
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup chai tea concentrate (such as Tazo)
2 eggs, beaten
¼ cup melted butter
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup dried goji berries

1. Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
2. Combine flour, sugar, baking powder, salt and cinnamon in a mixing bowl.
3. Combine tea concentrate, eggs, butter and vanilla in a separate bowl; whisk well.
4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in walnuts and goji berries.
5. Fill muffin cups two-thirds full. Bake 15 to 18 minutes, until centers spring back when touched. Makes 12 muffins.

Recipe by Mary Carter, The Healthy Table, March 2010.

Per muffin: 250 calories, 11g fat, 45mg. chol., 5g prot., 36g carbs., 1g fiber, 230mg sodium.