A delicious muffin, perfect when fresh fruit is ripe in the summertime!
three-berry
muffins
Preheat oven to 400˚F (200°C). Thoroughly spray 12-cup
muffin tin.
Place flour, baking powder, salt, and cinnamon in a small
bowl and stir; reserve.
Place the melted butter and brown sugar in the
Cuisinart
™
mixing bowl. Insert the flat mixing paddle.
Turn to speed 2 and mix for 30 seconds until
incorporated. Reduce to speed 1 and add the sour
cream, then increase to speed 3 for 30 seconds. Stop,
scrape paddle and bowl well and add the eggs, vanilla,
and milk. Turn to speed 3 and mix for 30 to 40 seconds
until well incorporated. Stop and scrape the paddle and
bowl well. Sprinkle the flour mixture evenly over the wet
ingredients. Press the Fold button to carefully
incorporate the flour, about 15 times. Add the berries
and very carefully fold them in until they are just
blended in.
Scoop even amounts (¼ cup [50 ml] each) of batter into
the prepared muffin tins. Sprinkle the tops of the muffins
liberally with granulated sugar.
Bake in preheated 400°F (200°C) oven until tops are
golden and a cake tester comes out clean, approximate-
ly 20 to 25 minutes. Remove muffins from tins and allow
to cool on a wire rack.
cooking spray
500 ml 2 cups unbleached,
all-purpose flour
10 ml
2 teaspoon baking powder
2 ml
½ teaspoon salt
2 ml
½ teaspoon cinnamon
50 ml
¼ cup unsalted butter,
melted
125 ml ½ cup packed light
brown sugar
125 ml ½ cup sour cream
1
large eggs
5 ml
1 teaspoons pure
vanilla extract
50 ml
¼ cup milk
250 ml 1 cup mixed berries:
blueberries, strawberries,
and raspberries, fresh or
frozen
granulated sugar for dusting
Makes 12 muffins
This soft, moist dough makes delicious and light scones. We made ours plain,
but you may add dried fruit such as currants, tart cherries or blueberries if you like.
vanilla
yogurt scones
Preheat oven to 400°F (200°C). Line baking sheet with
parchment. Beat eggs until smooth with a fork or whisk.
Stir in yogurt and reserve.
Place flour, sugar, baking powder and salt in the
Cuisinart
™
mixing bowl. Insert flat mixing paddle. Stir on
speed 1 for 15 to 20 seconds. Add butter and mix until
flour mixture is slightly crumbly, about 1 minute. Add
yogurt/egg mixture and mix on speed 1 for 30 to 40
seconds. Scrape the bowl and paddle, and mix until just
blended on speed 1. Do not over-mix. Dough will be
soft and slightly sticky.
Turn out onto lightly floured surface. This dough will be
somewhat sticky. Knead with floured hands 4 times.
(Flatten, fold, repeat 4 times.) Divide into 2 equal parts;
flatten into two 5- to 6-inch (13 - 15 cm) rounds. Use a
serrated knife or pizza cutter to cut each into 4 wedges.
Arrange on prepared baking sheet, with the wedges
about 1 inch (2.5 cm) apart. Brush with egg white. Mix
the tablespoon (15 ml) of sugar with the cinnamon and
sprinkle on wedges.
Bake for 20 minutes in preheated 400°F (200°C) oven.
Cool on a wire rack 5 minutes before serving.
Notes:
You may add
1
⁄
3
to ½ cup (75 to 125 ml) dried fruits such
as dried blueberries, cherries, raspberries, chopped
apricots, dried chopped mango, or currants.
2
large eggs
150 ml ²⁄
3
cup fat free vanilla yogurt
740 ml 3¼ cups unbleached,
all-purpose flour
50 ml
¼ cup granulated sugar
15 ml
1 tablespoon baking powder
1 ml
¼ teaspoon salt
125 ml ½ cup unsalted butter,
at room temperature,
cut into ½-inch (2.5 cm)
pieces
1
large egg white, beaten
with a fork until frothy
15 ml
1 tablespoon granulated
sugar
3.75 ml ¾ teaspoon cinnamon
Makes 8 scones
