Cuisinart BRK Series - Manual (Page 3)

3
Banana Pecan Crumb
Muffins
These muffins are a great way
to use over-ripe bananas.
Makes 6 large 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
1 pinch table salt
Muffin batter:
1
cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon table 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
Preheat Cuisinart ™ Brick oven to 400°F on
the bake setting with the rack in position A.
Lightly coat a 6-cup regular muffin pan with
nonstick cooking spray.
Prepare the crumb topping. In a small bowl,
mix the first 6 ingredients together with a
fork, and reserve.
In a small bowl, mix the flour, baking powder,
salt, and cinnamon; reserve.
In a large bowl, mix the banana, brown
sugar, milk, oil and egg using a Cuisinart ®
Hand Mixer. Mix on medium speed until well
blended. Add the flour mixture and nuts and
mix with a fork until just mixed. Spoon evenly
into prepared muffin cups and top with the
reserved crumb topping.
Bake in the preheated oven for about 15 to
20 minutes, or until a cake tester inserted
comes out clean. To ensure even color, turn
muffin pan halfway through baking.
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
Orange-Anise Scones
High in calcium, these scones are a perfect
way to jump start the day.
Makes 8 scones
2½
cups unbleached, all-purpose flour
4 tablespoons granulated sugar,
divided
2 teaspoons baking powder
2 teaspoons freshly ground star anise
(4 pods)*
1 teaspoon table salt
1 tablespoon orange zest (1 orange)
6 tablespoons unsalted butter, cold
and cubed
1 ⁄
3
cup fresh or frozen blueberries
(optional)
2 ⁄
3
cup buttermilk
1 large egg
2 tablespoons heavy cream
Preheat the Cuisinart ™ Brick Oven to 350°F
on the bake setting with the rack in position
A. Line the baking tray with parchment paper.
Place the flour, 3 tablespoons of sugar, baking
powder, star anise, salt, and zest in the work
bowl of a Cuisinart ® Food Processor fitted with
the metal chopping blade. Process 10 seconds.
Add the butter to the work bowl and pulse until
the mixture resembles coarse crumbs.
Pour the mixture onto a clean counter/large
cutting board and add the blueberries. Make
a well in the center of the dry mixture. Whisk
the buttermilk and egg together and slowly
pour the mixture, ¼ at a time, into the well of
the dry ingredients. After each addition use
a pastry cutter to mix the dough together.
Continue to slowly add the liquids to the
dough and mix until the mixture is moist, but
not a wet dough.
Form the dough into a 10-inch long cylinder.
Using a sharp knife, cut into 8 even pieces.
Place on prepared baking sheet. Brush each
scone with heavy cream and the reserved
sugar. Bake in preheated oven for about 20
minutes or until golden brown. To ensure even
color, turn baking tray halfway through baking.
Let cool before serving.
*May substitute allspice if star anise is
unavailable.
Nutritional information per scone:
Calories 278 (36% from fat) • carb. 39g • pro. 6g
• fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg
• calc. 110mg • fiber 1g