CINNAMON MUFFINS
These tasty muffins are great for breakfast.
You may add blueberries or chopped apple
for a fruit muffin.
Makes 12 regular or 24 mini muffins
cooking
spray
3
tablespoons brown sugar, packed
2
cups unbleached, all-purpose flour
1
tablespoon baking powder
1
teaspoon cinnamon
1
⁄
4
teaspoon salt
2
large eggs
1
cup evaporated skim milk
(not reconstituted), or whole milk
1
⁄
4
cup unsalted butter, melted and
cooled
Preheat the oven to 375˚F. Lightly coat 12
regular or 24 mini muffin cups with cooking
spray (even if using nonstick bakeware).
Crumble the brown sugar to remove lumps.
Place the brown sugar, flour, baking powder,
cinnamon, and salt in a medium bowl. Mix
on Speed 1 for 30 seconds to combine;
reserve.
Place the eggs in a second bowl. Beat
on Speed 3 until slightly foamy, about
30 seconds. While mixing on Speed 3,
add the milk and melted butter; mix for
15 seconds. Pour over the dry ingredients,
and use Speed 1 to fold in until the
ingredients are just moistened. Scoop
into the prepared muffin cups. Bake in
the preheated oven: 18 to 20 minutes for
regular muffins, 14 to 16 minutes for mini
muffins, until lightly browned and springy
to touch in the center. Serve warm with
Maple Orange Butter. Muffins may be
made ahead and frozen; thaw and warm
before serving.
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g • pro. 5g
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg
• calc. 141mg • fiber 1g
MAPLE ORANGE BUTTER
Maple Orange Butter also makes a
great spread for pancakes, waffles,
biscuits or scones.
Makes
3
⁄
4
cup
1
⁄
2
cup unsalted butter, room
temperature
2
tablespoons maple syrup (not
pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 5 to beat butter in a mixing
bowl until light and fluffy, about 1 minute.
Add maple syrup and orange zest, beat on
Speed 5 for 1 minute longer until fluffy and
completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g • pro. 0g
• fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg
• calc. 6mg • fiber 0g
DOUBLE CHOCOLATE GRAHAM
OAT COOKIES
Makes about 45 three-inch cookies
1
cup graham cracker crumbs
1
cup rolled oats (regular, not
quick-cooking)
1
1
⁄
2
cups unbleached, all-purpose flour
1 teaspoon
baking
soda
1
⁄
2
teaspoon
salt
1
cup unsalted butter, cut into 16
pieces, at room temperature
3
⁄
4
cup granulated sugar
3
⁄
4
cup brown sugar, packed
2 large
eggs
2 teaspoons
vanilla
extract
1
2
⁄
3
cups (11-ounce package) semi-
sweet or milk chocolate morsels
Preheat oven to 350°F. Line baking sheets
with parchment paper or a nonstick baking
sheet liner.
In a small bowl, combine graham cracker
crumbs, oats, flour, baking soda, and salt.
Mix on Speed 1 for 15 seconds; reserve.
Place the butter and both sugars in a large
bowl. Mix on Speed 1 until creamy, about
45 to 60 seconds. Mix on Speed 3 until
creamed and smooth, about 1 minute. Mix
in eggs and vanilla, 30 seconds on Speed
2. Add the flour mixture in 2 additions, mix-
ing on Speed 2. Add chocolate morsels,
mix on Speed 2 until combined, about 20
seconds.
Drop by rounded spoonfuls (2 tablespoons;
for ease you may use a #40 ice cream
6
