Wolfgang Puck BTOT0010 operating instructions Roast Chicken and Onions, Morning Glory Muffins

ToasterOven manual07 2/7/07 4:04 PM Page 15

Roast Chicken and Onions

4 servings

INGREDIENTS

1 whole chicken (3-4 pounds)

1 12oz bag of frozen pearl onions or two fresh yellow onions sliced

8 or 10 fresh sage leaves Olive oil for brushing

Kosher salt and fresh ground pepper to taste

METHOD

1Preheat toaster oven to 375°. Butter an 8x8 inch-baking pan. Scatter onions in pan and set aside.

2Using kitchen scissors cut out backbone of chicken by cutting down on either side of backbone. Discard or save for stock. Place chicken breast side up and using the heal of your hand, press down on breast to flatten. Place in baking pan.

3Season chicken under skin and on top with olive oil, salt, pepper, and sage leaves.

4Roast for 40 - 50 minutes or until the thickest part of the thigh registers 165° on a thermometer.

Recipe courtesy Marian Getz

Morning Glory Muffins

4 servings

INGREDIENTS

2 large eggs

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 cup all purpose flour 1/2 cup brown sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg, and all spice 1/2 teaspoon kosher salt

1/2 cup dark raisins 1 cup grated carrot 1 cup grated apple

1/2 cup coconut flakes (lightly toasted) 1/2 cup chopped almonds (lightly toasted) 1/2 cup chopped pecans (lightly toasted)

METHOD

1In a large bowl, whisk together eggs, oil, vanilla, and sugar.

2In a separate bowl, whisk together flour, baking soda, spices, and salt. Add remaining ingredients to egg mixture then fold in flour mixture until just combined (do not over mix).

3Spoon batter into 6 sprayed or paper lined muffin tins. Bake at 375° for 20 - 25 minutes or until golden brown.

Recipe courtesy Marian Getz

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