Cuisinart SM70BC Instruction Manual - Page 18

three-berry muffins A delicious muffin, perfect when fresh fruit is ripe in the summertime! Makes 24 muffins 1 L 20 ml 5 ml 5 ml 125 ml 250 ml 250 ml 2 10 ml 125 ml 500 ml cooking spray 4 cups unbleached, all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ cup unsalted butter, melted 1 cup packed light brown sugar 1 cup sour cream large eggs 2 teaspoons pure vanilla extract ½ cup milk 2 cups mixed berries: blueberries, strawberries, and raspberries, fresh or frozen granulated sugar for dusting Preheat oven to 400˚F (200°C). Thoroughly spray two 12-cup muffin tins. 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, approximately 20 to 25 minutes. Remove muffins from tins and allow to cool on a wire rack. vanilla yogurt scones 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. Makes 16 scones 4 large eggs 325 ml 11⁄3 cup fat free vanilla yogurt 1.6L 6½ cups unbleached, all-purpose flour 125 ml ½ cup granulated sugar 30 ml 2 tablespoons baking powder 5 ml ½ teaspoon salt 250 ml 1 cup unsalted butter, at room temperature, cut into ½-inch (2.5 cm) pieces 1 large egg white, beaten with a fork until frothy 20 ml 4 teaspoons granulated sugar 5 ml 1 teaspoon cinnamon 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 4 equal parts; flatten into four 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 4 teaspoons (20 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. 34 35