COFFEECAKE MUFFINS
Delicious coffeecake – in an individual serving!
Makes 12 muffins
nonstick cooking spray
Swirl:
¼cup packed dark brown sugar
¼cup raisins
¼cup chopped walnuts
1tablespoon unsweetened cocoa powder
2teaspoons ground cinnamon
1 teaspoon instant coffee Cake:
1½ cups unbleached,
½ teaspoon baking powder
¼ teaspoons baking soda
¼ teaspoon salt
¼ cup (½ stick) unsalted butter, room temperature, cut into tablespoons
½ cup granulated sugar
2large eggs
½cup plus 2 tablespoons plain yogurt or sour cream
1teaspoon pure vanilla extract
1.Preheat oven to 400°F. Spray a
2.Combine swirl ingredients together in a small bowl; reserve.
3.Put the flour, baking powder, baking soda and salt together into a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer and mix the dry ingredients together starting on speed 2 and increasing to 5 to sift well, about 30 seconds total.
4.Put the butter into a mixing bowl and mix until softened. Add the sugar and mix, gradually increasing to speed 5, until light and fluffy, about 3 minutes. Put the eggs, yogurt or sour cream and vanilla in a small bowl or liquid measuring cup and mix to combine.
5.Mix wet ingredients into creamed butter mixture until combined and homogenous. Pour wet ingredients into the dry ingredi- ents and mix on low speed until just com- bined.
6.Spoon ½ of the batter evenly among the prepared muffin cups. Spoon swirl top- ping onto batter and then fill cups evenly with remaining batter. Top muffins with any remaining swirl topping.
7.Bake in preheated oven for about 20 to 25 minutes or until cake tester comes out clean.
Nutritional information per muffin:
Calories 218 (41% from fat) • carb. 28g • pro. 4g
•fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg
•calc.29mg • fiber 1g
QUATRE ÉPICE TEA CAKE
This traditional French spice blend
gives this cake a nice kick.
Makes one
nonstick cooking spray
2cups unbleached,
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon sea salt
¾ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon freshly ground black pepper
1 large egg, room temperature
¾ cup reduced fat milk, room temperature
1⁄3 cup sour cream, room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled to room temperature
1.Preheat oven to 350°F. Lightly coat a
2.Put the flour, baking powder, baking soda, salt, sugar and spices in a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until combined, about 20 seconds. Reserve.
6