Updated: December 8, 2012 6:05AM
If you’re searching for a new and elegant substitute for pumpkin pie for Thanksgiving and the holidays, Chef Patricio Sandoval of Mercadito, 108 W. Kinzie, suggests Pumpkin Flan, a holiday staple for his family when he grew up in Acapulco.
With the holidays in mind, readers June Burke of Midlothian and Shirley Feldman of Sterling offer recipes for Morning Glory Muffins — perfect make-ahead breakfast fare for holiday guests — for B.E. of Chicago.
Sandoval’s sure-to-impress flan, served in individual tin foil cups, is easy to make but requires more than 4 hours for baking, cooling and refrigeration.
Burke shares her classic Morning Glory Muffins recipe, while Feldman offers a version lower in calories and fat thanks to substituting applesauce for oil.
To make slimmed-down Morning Glory Muffins: Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with fluted paper liners. In large bowl, whisk together 1¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon. Stir in 1 cup uncooked old-fashioned or 1½ cups uncooked quick-cooking oats.
In medium bowl, with fork, mix 1/3 cup non-fat milk, ¾ cup unsweetened applesauce, ¼ cup packed brown sugar, ¼ cup mild molasses, 1 tablespoon canola oil and 1 large egg until blended. Stir in 3 medium carrots, shredded, and ½ cup chopped prunes.
Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Spoon batter into prepared muffin cups (cups will be full).
Bake 23 to 25 minutes or until toothpick inserted in center of muffins comes out clean.
Immediately remove muffins from pan. Serve warm or cool on wire rack.