Cuisinart FP-14 - Manual (Page 75)

18
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
C
RUMB TOPPING
:
½
CUP TOASTED PECANS OR
WALNUTS
¼
CUP UNBLEACHED
,
ALL
-
PURPOSE FLOUR
¹∕³
CUP LIGHT BROWN SUGAR
¼ CUP (½ STICK ) UNSALTED
BUTTER , COLD AND CUT INTO
SMALL CUBES
1 TEASPOON GROUND
CINNAMON
¼
TEASPOON SALT
M
UFFINS
:
1½
CUPS UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TABLESPOON BAKING SODA
½
TEASPOON SALT
½
TEASPOON GROUND
CINNAMON
¹∕³
CUP GRANULATED SUGAR
¼ CUP LIGHT BROWN SUGAR
¾
CUP BUTTERMILK
¹∕³
CUP VEGETABLE OIL
1
LARGE EGG
1 TEASPOON PURE VANILLA
EXTRACT
1 CUP DRIED CHERRIES
CHERRY CRUMB MUFFINS
A hit at every brunch table.
Makes 12 muffins
Approximate pr eparation time: 15 minutes plus
20 minutes for baking
Preheat oven to 400°F . Coat a 12-cup muffin pan with
nonstick cooking spray.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor .
Put the pecans for the crumb topping recipe into the
small work bowl and pulse to roughly chop. Add
remaining crumb topping ingr edients and pulse to
achieve a crumb-like mixture, about 5 to 6 pulses.
Remove work bowl and reserve.
Insert the large metal chopping blade into the medium
work bowl. Process the dry ingr edients for the muffins:
the flour, baking soda, salt and cinnamon, for 10
seconds to sift. Remove work bowl and reserve.
Replace the large metal chopping blade into the lar ge
work bowl; add the sugars and buttermilk, and pr ocess
for about 5 seconds to combine. Stir together the oil,
eggs and vanilla in a liquid measuring cup. With the
machine running, pour the liquid ingredients thr ough
the small feed tube and process until combined.
Add the dry ingredients and pr ocess on the dough
speed for about 4 to 5 seconds. Scrape the work
bowl and add the dried cherries, pulse 2 to 3 times
to combine.
Scoop muffin batter evenly into the pr epared muf fin
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g |
sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g