9
Banana Crumb Muffins
These muffins are chock full of good-for-you whole grains .
Makes 6 muffins
nonstick cooking spray
Crumb topping:
2
tablespoons whole wheat flour
2
tablespoons packed light brown sugar
2
tablespoons unsalted butter, cold and cut into
small cubes
½
teaspoon ground cinnamon
¼
cup toasted pecans (or substitute ¼ cup old-fashioned rolled oats)
pinch salt
Muffin batter:
²∕³
cup unbleached, all-purpose flour
¹∕³
cup whole wheat flour
¼
cup old-fashioned rolled oats
1
teaspoon baking powder
¼
teaspoon salt
¼
teaspoon ground cinnamon
¼
cup light brown sugar
2
tablespoons unsalted butter, melted
1
large egg
¼
cup sour cream
2
tablespoons reduced-fat milk
½
teaspoon pure vanilla extract
1
small ripe banana
¼
cup chopped toasted pecans (optional)
1 . Preheat oven to 375°F . Lightly coat a 6-cup muffin pan with nonstick
cooking spray .
2 . Prepare the crumb topping . Put all crumb topping ingredients into the
Cuisinart
®
Mini-Prep
®
Plus Processor . Pulse on Grind 8 to 12 times until
combined . Remove and reserve in refrigerator until ready to use .
3 . Prepare muffin batter . Put the flours, oats, baking powder, salt and
cinnamon into the work bowl . Process until combined . Remove and
reserve in a medium mixing bowl .
4 . Put the remaining ingredients, except for the pecans, into the work
bowl . Process on Grind until fully combined and creamy . Transfer wet
ingredients into the bowl with the dry ingredients . Add the pecans and
gently fold together until just combined – do not overmix .
5 . Scoop muffin batter evenly into the prepared muffin pan . Sprinkle the
crumb topping evenly on the tops of each muffin . Bake for 18 to 20
minutes, until a cake tester comes out clean .
Nutritional information per serving (1 muffin):
Calories 151 (39% from fat) • carb. 21g • pro. 2g • fat 7g • sat. fat 1g
• chol. 18mg • sod. 258mg • calc. 18 mg • fiber 0g
Parmesan Chicken Fingers
A classic at every dinner table .
Makes about 12 chicken fingers
olive oil
1
pound chicken breast (approximately 3 breasts)
6
slices white bread,
lightly
toasted, crusts removed, fully dried
1½
ounces Parmesan cheese, cut into ½-inch cubes
1
large egg
1
tablespoon milk
½
cup unbleached, all-purpose flour
salt
pepper
1 . Preheat oven to 375°F . Line a baking sheet with aluminum foil; coat
evenly with a small amount of olive oil .
2 . Cut chicken breasts into “finger” strips, about 6 strips per breast .
3 . Crumble half of the toasted bread into the work bowl of the Cuisinart
®
Mini-Prep
®
Plus Processor and process to create fine breadcrumbs .
Remove and reserve in a small mixing bowl . Repeat with remaining
bread . Remove and reserve with other crumbs . Put the Parmesan cubes
into the work bowl and pulse 10 times, then process for 30
seconds to finely chop . Remove and mix in with breadcrumbs . Put the
egg and milk into the work bowl and process for 10 seconds . Remove
and reserve in separate mixing bowl . Put the flour into a third
mixing bowl .
