Cuisinart SM-50 Recipe - Page 11

Transfer dough to a lightly floured surface and punch dough down. Roll into a 20 x 12-inch rectangle. Spread with the softened butter (1½ tablespoons), sprinkle with cinnamon/sugar mixture and top with raisins. Beginning on long side (this is easiest if it is the side closest to you) roll dough up tightly and pinch seam to seal. Using a sharp knife, cut into 18 slices (about ¾ inch thick). Pour melted butter evenly into a 13 x 9-inch baking pan. Sprinkle brown sugar and remaining pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with cooking spray and let rise in a warm place for 40 minutes. While buns are rising, preheat oven to 375°F. Bake until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm. Nutritional analysis per sticky bun: Calories 259 (38% from fat) • carb. 36g • pro. 4g • fat 11g • sat. fat 5g • chol. 32mg • sod. 109mg • fiber 1g Apple Oat Bran Muffins The diced apples in these oat bran muffins offer a pleasant, unexpected sweetness. Makes 24 muffins Nonstick cooking spray 1 cup oat bran ½ cup unbleached, all-purpose flour ½ cup whole-wheat flour 1½ tablespoons baking powder 1½ teaspoons ground cinnamon ½ teaspoon kosher salt 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature ¼ cup, plus 2 tablespoons packed light brown sugar 1 large egg 1 cup buttermilk 1 teaspoon pure vanilla extract ½ cup applesauce 1 Granny Smith apple, peeled, cored and cut into ½-inch cubes ½ cup roughly chopped walnuts Preheat oven to 375°F. Line muffin/cupcake pan with paper liners. Generously spray liners with nonstick cooking spray. Set aside. Stir together the oat bran, flours, baking powder, cinnamon and salt in a small bowl. Reserve. Put butter and sugar into the Cuisinart® mixing bowl. Insert the flat mixing paddle and mix on Speed 2 to slightly break up, then increase to Speed 5 to cream until light and fluffy, about 2½ to 3 minutes. Scrape down the entire bowl if necessary. Decrease speed to 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl. Decrease speed to 2 and add the reserved flour mixture. Mix until combined. Scrape the bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute. Decrease speed to 1 and fold in the applesauce. Add the cubed apples and walnuts and mix to fold in. Scoop batter evenly into prepared muffin/ cupcake pan. Bake until deep golden in color and a cake tester comes out completely clean. Remove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely. TIP: The liners will remove more easily the longer the muffins cool. Nutritional analysis per muffin: Calories 81 (38% from fat) • carb. 11g • pro. 2g • fat 4g • sat. fat 2g • chol. 16mg • sod. 143mg • calc. 36mg • fiber 1g 22