Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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16
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
¼
CUP UNBLEACHED
,
ALL
-
PURPOSE FLOUR
¹⁄³
CUP WHOLE
-
WHEAT FLOUR
½
TEASPOON KOSHER SALT
¾
TEASPOON BAKING SODA
½
TEASPOON GROUND
CINNAMON
¼
CUP ROLLED OATS
(
NOT INSTANT
)
½
TEASPOON GRATED
ORANGE ZEST
¹⁄³
CUP WALNUTS
,
LIGHTLY TOASTED
2
LARGE CARROTS
,
PEELED
AND TRIMMED
¹⁄³
CUP PACKED LIGHT
BROWN SUGAR
2
LARGE EGGS
,
ROOM
TEMPERATURE
¹⁄³
CUP GRAPESEED OR
VEGETABLE OIL
½
TEASPOON PURE
VANILLA EXTRACT
¹⁄³
CUP SHREDDED
,
UNSWEETENED COCONUT
2
TABLESPOONS
SUNFLOWER SEEDS
MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.
Makes 6 muffi ns
1. Preheat the oven to 350°F . Lightly coat a six-cup
muffi n pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor . Add the fl ours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process for
10 seconds to sift. Transfer ingr edients to a medium
mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carr ots to
fi t the feed tube snugly and shr ed. Add to the bowl
with the dry ingredients and stir to combine; r eserve.
4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the fl our/
carrot mixtur e, and pulse three times to combine.
Scrape down the sides of the bowl and add the
coconut and sunfl ower seeds. Pulse 3 to 4 mor e times
to incorporate.
5. Divide the batter among the prepar ed muffi n cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffi n:
Calories 306 (60% from fat)
|
carb. 26g
|
pro. 6g
|
fat 21g
sat. fat 4g
|
chol. 62mg
|
sod. 372mg
|
calc. 27mg
|
fi ber 3g