Cuisinart HTM-7L HTM-7L Manual - Page 7

Place the flour, brown sugar, baking

powder, nutmeg, and salt in a medium

bowl.

Mix on speed 2 for 30 seconds

to combine and break up brown sugar;

reserve.

Place the eggs into a second bowl.

Beat on speed 3 until slightly foamy, 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 • 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.

Preparation: 5 minutes or less. 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 4 to beat butter in a mixing

bowl until light and fluffy, about 1

minute.

Add maple syrup and orange

zest; beat on speed 4 for 1 minute

longer until fluffy and completely com-

bined.

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

Variation:

For Lemon Honey Butter, substitute honey

for the maple syrup and lemon zest for the

orange zest.

Double Chocolate Walnut

Brownie Drops

Great bite-sized brownies.

Preparation: 10 – 15 minutes, plus baking time.

Makes 26 (may be doubled)

2

ounces unsweetened chocolate,

chopped

1-1/2

cups all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon salt

8

tablespoons unsalted butter,

cut in 8 pieces

1/2

cup granulated sugar

1/2

cup brown sugar, firmly packed

1

large egg

1-1/2

teaspoons vanilla extract

2/3

cup mini chocolate morsels

2/3

cup chopped walnuts

Powdered sugar for garnish

Melt the chocolate in a double boiler

over hot water or in a microwave

according to manufacturer’s directions.

Let cool. Preheat oven to 350° F. Line

baking sheets with parchment or non-

stick baking liner sheets.

Place the flour, baking powder and salt

in a medium bowl; mix on speed 1 for

20 seconds to combine. Reserve.

Place the butter and sugars in a medi-

um bowl. Mix on speed 2 for 30 sec-

onds, then mix on speed 4 until light

and fluffy, 2 minutes. Add the egg and

vanilla, mixing on speed 3 until com-

bined, 20 seconds. Add melted, cooled

chocolate; mix 20 seconds on speed 1.

Add flour mixture; mix on speed 1 until

combined, 30 seconds. Add chocolate

morsels and walnuts; mix on speed 1

to blend, 10 seconds.

Scoop out dough in 1-1/2 tablespoon

amounts onto prepared baking sheets.

(For ease, speed and uniformity, you

may use an ice cream scoop.) Bake in

the preheated 350° F oven for 10 to 12

minutes. Let cool on pans 2 minutes,

then transfer to a wire rack to cool com-

pletely. Just before serving, dust lightly

with powdered sugar if desired.

Nutritional information per serving:

Calories 151 (48% from fat)

• carb. 18g • pro. 2g

• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg •

calc. 15mg • fiber 1g

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Cuisinart HTM-7L HTM-7L Manual - Page 7

Maple Orange Butter, Double Chocolate Walnut, Brownie Drops

Page 7 highlights