Lemon Cakes with Blueberry Compote

I love cookbooks that put a fun spin on baking. Muffin Tin Chef 150 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts By Matt Kadey  is one of those books. Now, creating bite-size dishes that taste great, bake fast, and look wonderful is easier than you might think. Muffin Tin Chef makes miniature versions of all one's favorite treats. From curry asparagus frittatas and Swiss chard quiches to salmon lentil cakes and butternut squash souffles, these are perfect finger foods, kids' party snacks, or unique dinner treats. Muffin Tin Chef provides step-by-step recipes and color photos to help create mini dishes that can't fail.

MAKE MAGIC IN YOUR MUFFIN TIN with crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes. Muffin Tin Chef features 101 creative recipes, including:

• Baked Eggs in Prosciutto Cups

• Peach-Stuffed French Toast Bowls
• Spinach Dip Bowls
• Jalapeño Cheese Rolls
• Butternut Squash Soufflés
• Chicken Italiano Pizza Bites
• Lasagna Rolls
• Crab Cakes with Corn-Tomato Relish
• No-Bake Cheesecakes with Raspberry Sauce

Ingredients for Cake:
1-3/4 cups white pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
2/3 cup natural cane sugar or other light colored granulated sugar
1 cup low-fat plain yogurt
1/3 cup canola oil
grated zest of 1 lemon
juice of 1 lemon

Ingredients for Glaze:
2 tablespoons lemon juice
2 tablespoons light-colored granulated sugar

Ingredients for Blueberry Compote:
2 cups fresh or frozen blueberries
1/3 cup plus 1 tablespoon water, divided
1/4 cup pure maple sugar
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
2 teaspoons cornstarch

Directions for Cake:
1. Preheat the oven to 350 degrees.
2. In a large bowl, sift together the flour, baking powder, and salt.
3. In a medium bowl, beat the eggs and sugar with a whisk or electric mixer on medium speed until light and frothy. Beat in the yogurt, oil, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and stir gently to combine.
4. Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes.

Directions for Glaze:
1. In a small bowl, whisk together the lemon juice and sugar until smooth. While the hot cakes are still in the pan, poke each cake several times with a toothpick  and brush the tops with glaze. Let the glaze soak in and repeat. Unmold the cakes and cool on a wire rack.

Directions for Blueberry Compote:
1. Place the blueberries, 1/3 cup of the water, and the maple syrup, cinnamon, and almond extract in a medium saucepan.
2. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, stirring occasionally, or until the blueberries have softened and begun to break down, about 20 minutes. Dissolve the cornstarch in the remaining 1 tablespoon water. Stir into the blueberry mixture and heat until thickened, about 1 minute. Serve the blueberry compote with the lemon cakes.
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