¼cup light brown sugar
½ teaspoon orange zest
¾ cup buttermilk
1⁄3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed, blueberries
1.Preheat oven to 400°F. Lightly coat a regular
2.Put all of the crumb topping ingredients into a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until mixture comes together, about 30 seconds. Reserve.
3.Put the flour, baking soda, salt and cin- namon in a medium mixing bowl. Using the hand mixer on speed 1, blend to sift, about 20 seconds. Reserve.
4.Put the sugars and zest in a large mix- ing bowl. Starting on speed 3, gradually increasing to speed 4, mix until lightened and well combined, about 1½ minutes.
5.In a separate mixing bowl, mix the buttermilk, oil, egg and vanilla. Using the hand mixer on speed 1 add one third of the dry ingredients. Once almost fully mixed in, add half of the wet ingredients. Repeat, ending with the last third of the dry mixture. Add the blueberries and gen- tly mix until just combined. Spoon evenly into prepared muffin cups. Sprinkle the crumb topping evenly on the tops of each muffin.
6.Bake in the preheated oven for about 18 to 20 minutes, or until a cake tester comes out clean.
Nutritional information per muffin:
Calories 255 (47% from fat) • carb. 31g • pro. 3g
•fat 14g • sat. fat 4g • chol. 29g • sod. 305g
•calc. 31mg. • fiber 1g
CRANBERRY
“PICK-ME-UP” MUFFINS
Makes 12 muffins
nonstick cooking spray
1¾ cups unbleached,
½cup rolled oats (not quick oats)
1 tablespoon flax seeds
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
½teaspoon ground cinnamon
¼cup unsalted butter, melted and cooled to room temperature
½cup packed light brown sugar
¼ cup granulated sugar
1 cup buttermilk, room temperature
2 large eggs, room temperature 1½ teaspoons pure vanilla extract
¾ cup dried cranberries
½cup toasted, chopped walnuts
1.Preheat oven to 400°F. Lightly coat a regular
2.Put the flour, oats, flax seeds, baking powder and soda, salt and cinnamon in a medium mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until combined, about 20 seconds. Reserve.
3.Put the butter and sugars in a large mix- ing bowl. Starting on speed 3, gradually increasing to speed 4, mix until lightened and
4.In a small bowl, mix the buttermilk, eggs and vanilla together. Using the hand mixer on speed 1 add one third of the dry ingredients. Once almost fully mixed in, add half of the wet ingredients. Repeat, ending with the last third of the dry mixture. Add the cranberries and wal- nuts and gently mix until just combined. Spoon evenly into prepared muffin cups.
5.Bake in the preheated oven for about 30 minutes, or until a cake tester comes out clean.
Nutritional information per muffin:
Calories 280 (27% from fat) • carb. 46g • pro. 6g
•fat 9g • sat. fat 3g • chol. 46mg • sod. 362mg
•calc. 49mg • fiber 2g
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