Cuisinart TOA-60KR, Instruction And Recipe Booklet

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4. Set to Bake at 175ºC for 35 minutes. Cook until apples are tender
and tops are crispy and browned.
Nutritional information per apple:
Calories 243 (31% from fat) • carb. 42g • pro. 3g • fat 9g • sat. fat 4g • chol. 15mg
sod. 38mg • calc. 21mg • fiber 7g
Blueberry Muffins
A favorite muffin, these are quick to put together, and baking them in
the Cuisinart
®
AirFryer Toaster Oven brings them to the table quickly.
Makes 6 muffins
1 cup plus 1 tablespoon unbleached, all-purpose flour, divided
1½ teaspoons baking powder
¼ teaspoon kosher salt
Pinch ground cinnamon
4 tablespoons (½ stick) unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
½ teaspoon pure vanilla extract
¼ cup whole milk
1 cup blueberries, fresh or frozen
Softened butter or nonstick cooking spray
1. Put 1 cup of the flour, baking powder, salt and cinnamon into a
mixing bowl. Whisk to combine; reserve.
2. Put the butter and sugar into a large mixing bowl. Using a hand
mixer, mix the two together until light and creamy. Gradually add the
egg and vanilla extract; mix on low to fully combine.
3. Alternating between the two, add the dry ingredients and the milk in
a few additions, starting and ending with the dry ingredients. Gently
mix to just combine.
4. Toss the blueberries with the tablespoon of flour and then add to the
batter. Gently fold to combine.
5. Fit the oven with the rack in Position 1. Lightly coat a 6-cup muffin
tin with the butter or cooking spray. Scoop the batter into the tin –
they may be very full. This is OK.
6. Set to Bake at 160ºC for 25 minutes. After 5 minutes, place muffins
in preheated oven. Muffins are finished when lightly golden and
spring back to touch. Serve immediately, or store, covered, at room
temperature for up to 3 days.
Nutritional Information per muffin:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg
sod. 500mg • calc 19mg • fiber 1g
Cinnamon Sugar Doughnut Bites
Not that they will likely hang around, but these doughnuts are best
eaten just after cooking.
Makes 16 doughnuts
¾ teaspoon active dry yeast
½ teaspoon plus 1½ teaspoons granulated sugar, divided
1 tablespoon warm whole milk (40°C to 43°C)
¾ cup bread flour, plus more for mixing (up to ¼ cup)
2 pinches kosher salt
2 pinches ground cinnamon
Pinch ground nutmeg
1 large egg, lightly beaten
2 tablespoons buttermilk
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter, room temperature and cubed
Nonstick cooking spray
Melted butter for finishing (approximately 2 tablespoons)
Cinnamon sugar, for finishing (if preparing at home, combine
¼ cup granulated sugar with 1 tablespoon ground cinnamon)
1. In a small bowl, dissolve the yeast and ½ teaspoon sugar in the
warm milk. Let stand 5 to 10 minutes, or until mixture is foamy.