Cuisinart SM70BC Instruction Manual - Page 17

Note: If you wish to have warm, fresh Cinnamon Swirl Buns in the morning, dough may be mixed, allowed to have its first rise, and shaped the night before. If doing the night before, place covered pans in the refrigerator to rise. Remove from refrigerator and let stand at room temperature one hour before baking. If you wish to freeze Cinnamon Swirl Buns after baking, do not frost. Re-warm in a conventional oven (microwaving is not recommended) and frost before serving. sugar is incorporated. Add remaining powdered sugar and stir on speed 1 until incorporated. Mix on speed 8 for 1 minute until light and fluffy. Spread about 1 tablespoon (15 ml) of Cream Cheese Frosting on each warm Cinnamon Swirl Bun. Serve. banana bran muffins These muffins are so tasty, it is hard to believe they are good for you too! cooking spray 250 ml 1 cup whole wheat flour 250 ml 1 cup unbleached, all-purpose flour 375 ml 1½ cups oat bran 375 ml 1½ cups wheat bran 20 ml 1 tablespoon plus 1 teaspoon baking powder 5 ml 1 teaspoon salt 500 ml 2 cups buttermilk 125ml ½ cup brewed coffee 2 large eggs 10 ml 2 teaspoons pure vanilla extract 50 ml ¼ cup flax seed oil 125 ml ½ cup molasses 125 ml ½ cup applesauce 250 ml 1 cup mashed banana (about 2 bananas) Makes 24 muffins Place flours, brans, baking powder, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2. Mix for 20 seconds to incorporate all dry ingredients. With the stand mixer running on speed 2, pour the buttermilk and coffee in together followed by the eggs, vanilla, and oil. Mix on speed 2 for about 30 seconds, until incorporated. Scrape the paddle and mixing bowl with a rubber spatula. With stand mixer running on speed 2, add the molasses and applesauce and mix for 15 seconds. Scrape the bowl. Add the banana and mix on speed 2 for 15 seconds to incorporate. Pour the batter into a clean mixing bowl and cover with plastic wrap and refrigerate for at least 12 hours. When ready to bake, preheat oven to 400°F (200°C). Spray two 12-cup muffin tins with cooking spray. Divide the batter evenly among the cups, about ¼ cup (50 ml) of batter per muffin. Bake for 20 to 25 minutes, turning tray once halfway through baking. Remove muffins from tin and allow to cool on a wire rack. 32 33