Cuisinart TOB-50 - Manual (Page 8)

6
RECIPES
Jammy Muffins
Get your ingredients all ready to mix the night before – combine dry
ingredients and cover; combine egg, milk, yogurt and vanilla; cover and
refrigerate. In the morning mix and bake for fresh warm muffins.
Makes 6 regular muffins
1½ teaspoons + 3 tablespoons granulated sugar
½ teaspoon ground cinnamon
cooking spray
1 cup unbleached, all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
1 ⁄
8
teaspoon salt
1 large egg
¼ cup lowfat milk
2 tablespoons plain lowfat yogurt
¼ teaspoon vanilla extract
4 teaspoons jam or marmalade (not jelly)
Preheat toaster oven to 400°F on bake setting. Combine 1½ teaspoons
granulated sugar with cinnamon and reserve. Lightly coat a standard
6-cup muffin tin with cooking spray.
Place flour, 3 tablespoons granulated sugar, baking powder, baking soda,
and salt in a medium bowl. Stir to blend. Place egg in a small bowl and stir
until smooth. Add milk and yogurt to beaten egg and stir until smooth, then
stir in vanilla. Add the liquid mixture to the dry ingredients and whisk until
just smooth – do not overmix – the muffins can become tough and rubbery.
Divide the batter evenly among the prepared muffin cups. Top each in the
center with about 3 ⁄
4
teaspoon jam or marmalade. Sprinkle muffins with the
sugar/cinnamon mixture.
Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after
approximately 9 minutes. Turn out onto a rack and cool for at least
5 to 10 minutes (the jam will be hot enough to burn) before serving.
Nutritional information per muffin:
Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g
• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g
Parmesan Chive Corn Muffins
These muffins are delicious served warm
from the oven with soups or stews.
Makes six 2½-inch muffins
cooking spray
½ cup unbleached, all-purpose flour
½ cup yellow cornmeal
2 tablespoons firmly packed brown sugar
1 teaspoon cream of tartar
¼ teaspoon baking soda
1 ⁄
8
teaspoon salt
1 large egg, lightly beaten
½ cup milk (can use whole, 2%, 1% or nonfat)
2 tablespoons unsalted butter, melted and cooled
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh chives
Place the rack in Position B, and preheat toaster oven to 400ºF on bake
setting. Lightly coat a standard 6-cup muffin tin with cooking spray.
In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of
tartar, baking soda and salt; stir to combine and completely break up any
lumps in the brown sugar.
In a 1-cup glass measure combine the egg, milk and melted cooled butter.
Add the liquid ingredients, the grated Parmesan and the chives all at once
to the dry ingredients. Stir until just moistened. Fill the prepared muffin
cups with the batter.