50
¼
teaspoon table salt
1
medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically
¹⁄³
cup walnut halves, shells removed
3
strips orange zest
2
⁄³
cup fi rmly packed dark brown sugar
¾
cup fat-free milk
1
large egg
¼
cup vegetable oil
½
cup raisins
Line 12 standard muffi n cups with paper liners. Preheat oven to 375°F. In a small bowl
combine fl our, bran fl akes, baking powder, cinnamon and salt; reserve.
Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using
medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about
7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about
20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5
to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until fl our is just
mixed in, about 5 times.
Fill muffi n cups ¾ full with batter. Bake until light golden brown on top and a toothpick
inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and
cool on wire rack.
Nutritional information per muffi n:
Calories 205 (32% from fat) • carb. 32g • pro. 4g • fat 7g • sat. fat 1g
• chol. 18mg • sod. 213mg • calc. 92mg • fi ber 2g
Mocha-Pecan Coffee Cake
This do-ahead coffee cake will be a favorite for brunch.
Makes 16 servings
nonstick cooking spray
½
cup pecan halves
¹⁄³
cup semisweet chocolate chips
3
tablespoons fi rmly packed light brown sugar
¾
teaspoon instant coffee granules
1½
cups unbleached, all-purpose fl our
1½
teaspoons baking powder
¼
teaspoon table salt
1¹⁄³ cups granulated sugar
¾
cup unsalted butter, in 1-inch pieces
1
large egg
¾
teaspoon pure vanilla extract
¾
cup plus 2 tablespoons lowfat sour cream
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