Cuisinart SM55BC 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 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 125 ml ½ cup whole wheat flour 125 ml ½ cup unbleached, all-purpose flour 175 ml ¾ cups oat bran 175 ml ¾ cups wheat bran 10 ml 2 teaspoons baking powder 2 ml ½ teaspoon salt 250 ml 1 cup buttermilk 50ml ¼ cup brewed coffee 1 large egg 5 ml 1 teaspoons pure vanilla extract 30 ml 2 tablespoons flax seed oil 50 ml ¼ cup molasses 50 ml ¼ cup applesauce 125 ml ½ cup mashed banana (about 1 banana) Makes 12 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 12-cup muffin tin 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