Cuisinart HM-70 HM-70 Manual - Page 6

CINNAMON MUFFINS These tasty muffins are great for breakfast. You may add blueberries or chopped apple for a fruit muffin. Makes 12 regular or 24 mini muffins cooking spray 3 tablespoons brown sugar, packed 2 cups unbleached, all-purpose flour 1 tablespoon baking powder 1 teaspoon cinnamon 1⁄4 teaspoon salt 2 large eggs 1 cup evaporated skim milk (not reconstituted), or whole milk 1⁄4 cup unsalted butter, melted and cooled Preheat the oven to 375˚F. Lightly coat 12 regular or 24 mini muffin cups with cooking spray (even if using nonstick bakeware). Crumble the brown sugar to remove lumps. Place the brown sugar, flour, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; reserve. Place the eggs in a second bowl. Beat on Speed 3 until slightly foamy, about 30 seconds. While mixing on Speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to fold in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18 to 20 minutes for regular muffins, 14 to 16 minutes for mini muffins, until lightly browned and springy to touch in the center. Serve warm with Maple Orange Butter. Muffins may be made ahead and frozen; thaw and warm before serving. Nutritional information per serving (1 regular or 2 mini muffins): Calories 155 (29% from fat) • carb. 22g • pro. 5g • fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg • calc. 141mg • fiber 1g MAPLE ORANGE BUTTER Maple Orange Butter also makes a great spread for pancakes, waffles, biscuits or scones. Makes 3⁄4 cup 1⁄2 cup unsalted butter, room temperature 2 tablespoons maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped Use Speed 5 to beat butter in a mixing bowl until light and fluffy, about 1 minute. Add maple syrup and orange zest, beat on Speed 5 for 1 minute longer until fluffy and completely combined. Nutritional information per serving (1 tablespoon): Calories 76 (88% from fat) • carb. 2g • pro. 0g • fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg • calc. 6mg • fiber 0g 6 DOUBLE CHOCOLATE GRAHAM OAT COOKIES Makes about 45 three-inch cookies 1 cup graham cracker crumbs 1 cup rolled oats (regular, not quick-cooking) 11⁄2 cups unbleached, all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup unsalted butter, cut into 16 pieces, at room temperature 3⁄4 cup granulated sugar 3⁄4 cup brown sugar, packed 2 large eggs 2 teaspoons vanilla extract 12⁄3 cups (11-ounce package) semi- sweet or milk chocolate morsels Preheat oven to 350°F. Line baking sheets with parchment paper or a nonstick baking sheet liner. In a small bowl, combine graham cracker crumbs, oats, flour, baking soda, and salt. Mix on Speed 1 for 15 seconds; reserve. Place the butter and both sugars in a large bowl. Mix on Speed 1 until creamy, about 45 to 60 seconds. Mix on Speed 3 until creamed and smooth, about 1 minute. Mix in eggs and vanilla, 30 seconds on Speed 2. Add the flour mixture in 2 additions, mixing on Speed 2. Add chocolate morsels, mix on Speed 2 until combined, about 20 seconds. Drop by rounded spoonfuls (2 tablespoons; for ease you may use a #40 ice cream