Apple Pastry PieDecember 17, 2013
Chocolate, Zucchini and Walnut MuffinsJanuary 16, 2014
store covered at room temperature for up to 3 days
May be frozen
- 1 ½ cups plus 2-3 tablespoons all-purpose flour, divided
- ½ cup whole wheat flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into tablespoons
- 2 large eggs, divided
- ½ cup, 6 ounces Chobani fat free yogurt
- 1/3 cup skim milk
- 1 cup blueberries, rinsed and dried well
Preheat oven to 425°F. Grease an 8-inch round baking pan. Place 1 ½ cups white and the whole wheat flour, sugar, baking powder, and salt into the bowl of a food processor with a metal blade. Pulse for 10 seconds. Add the butter pieces. Mix for about 10 seconds, until mixture resembles sand.
Add 1 beaten egg, the yogurt and the milk. Process just until dough starts to come together, about 5 seconds. Sprinkle 2 tablespoons of flour on your counter. Remove dough from the processor bowl, place on your counter and knead gently into the flour until dough is smooth. Add a little more flour if the dough seems sticky and knead it in. Add the blueberries in four parts, kneading them gently into the dough without crushing them.
Shape the dough into a ball and then flatten into a pancake the size of the baking pan. Place the dough into the pan. With a sharp knife dipped in flour, score (mark, cut halfway) the top of the dough into 8-12 wedges. Beat remaining egg and brush on top of the dough.
Bake 15 -20 minutes or until the top is brown. Let cool 10 minutes and then remove from the pan. If you baked them in the pan, cut on the scored lines into wedges. Serve warm or at room temperature.