Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 45)

16
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
¼
CUP UNBLEACHED
,
ALL
-
PURPOSE FLOUR
¹⁄³ CUP WHOLE - WHEAT FLOUR
½ TEASPOON KOSHER SALT
¾ TEASPOON BAKING SODA
½
TEASPOON GROUND
CINNAMON
¼
CUP ROLLED OATS
( NOT INSTANT )
½
TEASPOON GRATED
ORANGE ZEST
¹⁄³ CUP WALNUTS ,
LIGHTLY TOASTED
2 LARGE CARROTS , PEELED
AND TRIMMED
¹⁄³ CUP PACKED LIGHT
BROWN SUGAR
2 LARGE EGGS , ROOM
TEMPERATURE
¹⁄³ CUP GRAPESEED OR
VEGETABLE OIL
½ TEASPOON PURE
VANILLA EXTRACT
¹⁄³ CUP SHREDDED ,
UNSWEETENED COCONUT
2
TABLESPOONS
SUNFLOWER SEEDS
MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.
Makes 6 muffi ns
1. Preheat the oven to 350°F . Lightly coat a six-cup
muffi n pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor . Add the fl ours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process for
10 seconds to sift. Transfer ingr edients to a medium
mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carr ots to
fi t the feed tube snugly and shr ed. Add to the bowl
with the dry ingredients and stir to combine; r eserve.
4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the fl our/
carrot mixtur e, and pulse three times to combine.
Scrape down the sides of the bowl and add the
coconut and sunfl ower seeds. Pulse 3 to 4 mor e times
to incorporate.
5. Divide the batter among the prepar ed muffi n cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffi n:
Calories 306 (60% from fat) | carb. 26g | pro. 6g | fat 21g
sat. fat 4g | chol. 62mg | sod. 372mg | calc. 27mg | fi ber 3g