Cuisinart TOB-130, Instruction And Recipe Booklet

Page: 30 / 33

3
3. For the muffin batter , put the flour, baking powder , salt and cinnamon in a
small bowl and stir to combine.
4. In a separate bowl, using a hand mixer on medium speed, mix the banana,
brown sugar , milk, oil and egg until thoroughly combined. Add the dry
ingredients and nuts and mix with a fork until just combined.
5. Divide the batter evenly among the prepar ed muffin cups and sprinkle the
crumb topping evenly over each.
6. Bake for 15 minutes, or until a cake tester comes out clean. Let muffins cool
in pan for 5 minutes, then turn onto a wir e rack to cool completely.
Nu tri tio na l in fo rm ati on p er m uff in :
Ca lo rie s 3 38 ( 52% f ro m f at) • c arb . 38 g • pro . 5 g • f at 2 0g • s at. fa t 4g
• ch ol. 42 mg • so d. 3 29 mg • c alc . 94 mg • fib er 2g
Lemon-Thyme Scones
A savory version of this tender br eakfast favorite. It is perfect when served
with soft scrambled eggs, or as a substitute for rolls at your next dinner party.
Makes 8 scones
2½ cups unbleached, all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon grated lemon zest
1 tablespoon fresh thyme leaves
6 tablespoons unsalted butter, cold and cubed
2
⁄
3
cup low-fat buttermilk
1 large egg, lightly beaten
2 tablespoons heavy cream, for brushing
1. Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Line the baking tray with parchment paper; r eserve.
2. Put the flour, sugar , baking powder, salt, zest and thyme into the work bowl
of a Cuisinart
®
Food Processor fitted with the metal chopping blade. Pr ocess
10 seconds to combine. Add the butter to the work bowl and pulse until the
mixture r esembles coarse crumbs.
3. In a liquid measuring cup, combine the buttermilk and egg. While pulsing,
gradually add the liquid mixture thr ough the feed tube and pulse until mixture
just comes together.
4. Remove the dough and place onto a clean counter/large cutting boar d. Form
the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal
pieces. Arrange on prepar ed baking sheet. Brush each scone with heavy
cream. Bake in pr eheated oven for about 20 minutes, or until golden brown.
Nutrit ional info rmation per scon e:
Ca lo rie s 2 44 ( 39% f ro m f at) • c arb . 32 g • pro . 5 g • f at 1 0g • s at. fa t 7g
• ch ol. 52 mg • so d. 1 39 mg • c alc . 51 mg • fib er 1 g
Zucchini Bread
Wa rm with spices, this bread stays wonderfully moist –
try it toasted with a thin layer of cr eam cheese for an afternoon snack.
Makes one 2-pound loaf (16 servings)
nonstick cooking spray
2¼ cups unbleached, all-purpose flour
1½ teaspoons ground cinnamon
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup grapeseed or vegetable oil
1 cup packed light brown sugar
2 large eggs
1 cup shredded zucchini
½ cup walnuts, chopped
½ cup dried cherries or cranberries