Cuisinart TOB-260N1 Instructions and Recipes - Page 18

Banana Crunch Muffins These muffins are a delicious way to use those over-ripe bananas. Makes 6 muffins cooking spray Crumb topping: ¼ cup unbleached, all-purpose flour 3 tablespoons light brown sugar 2 tablespoons unsalted butter, cold and cubed ½ teaspoon ground cinnamon ¼ cup pecans, toasted and chopped pinch kosher salt Muffin batter: 1 cup unbleached, all-purpose flour 1½ teaspoons baking powder ¼ teaspoon kosher salt ¼ teaspoon ground cinnamon 1 small, ripe banana, mashed ¼ cup packed light brown sugar ¼ cup whole milk ¼ cup vegetable oil 1 large egg, slightly beaten ¼ cup pecans, toasted and chopped 1. Lightly coat a standard 6-cup muffin pan with cooking spray. 2. Prepare the crumb topping: In a small bowl, mix the ingredients for the topping together with a fork; reserve. 3. Make the muffin batter: Stir together the flour, baking powder, salt and cinnamon in a small bowl. In a medium bowl, using a handmixer on medium speed, mix the banana, brown sugar, milk, oil and egg together until well blended. Add the dry ingredients and nuts and mix on low until just combined. 4. Spoon evenly into prepared muffin cups and top with the crumb topping. 5. Adjust the rack to position 1 and preheat by selecting Bake with Convection at 400°F for 15 minutes. When the oven beeps to signal that it is preheated, put muffins in. Start checking the muffins at 12 minutes so that the crumb top does not get too dark. Muffins are done when evenly golden and a cake tester comes out clean when muffin is pierced. Nutritional information per muffin: Calories 364 (50% from fat) • carb. 41g • pro. 5g • fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg • calc. 42mg • fiber 2g Ultimate Nachos The key to these nachos is to layer the cheese between the chips. This way everyone gets a bit of cheese with every bite! Makes 8 to 10 servings 8 cups tortilla chips (this is an estimate - you need enough to cover the bottom of the baking pan, but can have more or less depending on how many mouths you need to feed), divided 2½ cups shredded Cheddar and/or Monterey Jack, divided ¾ cup refried beans (about ½ of a 15.5-ounce can) 2 small to medium tomatoes, seeded and chopped 1 jalapeño, halved, seeded and thinly sliced 4 scallions, thinly sliced 1 can (4.5 ounces) chopped green chiles 1 cup sliced black olives (These can be purchased pre-sliced. Be sure to drain them first.) salsa, guacamole and sour cream for serving lime wedges, for serving 18