Sweets, Cinnamon Muffins | Cuisinart CHM-Series guide

•For best results, use heavy cream, cold from the refrigerator, for whipped cream.

•For best results, whip egg whites in a spotlessly clean stainless steel or glass mixing bowl. If available, use a copper mixing bowl.

•Chocolate chips, nuts, raisins, etc. can be added using speeds 1 or 2 of your hand mixer.

•To separate eggs for any recipe, break them one at a time into a small bowl, gently remove yolks, then transfer egg whites to spotlessly clean mixing bowl. If a yolk breaks into the egg white, reserve that one for another use. Just a drop of egg yolk in the white will pre- vent the whites from whipping properly.

•To achieve the best volume when whipping egg whites, the mixing bowl, Chef’s Whisk attachment, and/or beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whipping egg whites.) The presence of any trace of fat or oil will prevent the egg whites from increasing in volume. Wash bowl and attachments thoroughly before beginning again.

•Occasionally ingredients may stick to the sides of the mixing bowl. When this occurs, turn mixer off and scrape the sides of the bowl with a rubber spatula.

Recipe Notes

Preparation times are estimates and are based on the time it takes to prepare, assemble, cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.

Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, they are based on the highest serving yield for that particular recipe.

SWEETS

Cinnamon Muffins

These tasty muffins are just right for

a holiday bread basket.

Makes 12 regular or 24 mini muffins

cooking spray

2cups (500 ml) unbleached all-purpose flour

3tablespoons (45 ml) brown sugar, packed

1tablespoon (15 ml) baking powder

1teaspoon (5 ml) cinnamon

1⁄4teaspoon (1 ml) salt

2large eggs

1 cup (250 ml) evaporated skimmed

milk (not reconstituted), or whole milk

1⁄4cup (50 ml) unsalted butter, melted and cooled

Preheat the oven to 375°F (190°C). Spray 12 regular or 24 mini muffin cups lightly with cooking spray.

Place the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; reserve.

Place the eggs in a second bowl. Beat on Speed 2 (CHM-5C/SSC) or Speed 3 (CHM-7C) until slightly foamy, 30 seconds. Then mixing on Speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use Speed 1 to stir in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven: 18–20 minutes for regular muffins, 14–16 minutes for mini muffins, until lightly browned and springy to touch in the centre. Serve warm with Maple Orange Butter. (Muffins may be made ahead and frozen. Thaw and warm before serving.)

Nutritional information per serving

(1 regular or 2 mini muffins):

Calories 155 (29% from fat) • carb. 22g

•pro. 5g • fat 5g • sat. fat 2g • chol. 46mg

•sod. 208mg • calc. 141mg • fiber 1g

Maple Orange Butter

Maple Orange Butter also makes a great

spread for pancakes, waffles,

biscuits or scones.

Makes 3⁄4 cup (175 ml)

1⁄2cup (125 ml) unsalted butter, room temperature

2tablespoons (30 ml) maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped

Use Speed 3 (CHM-5C/SSC) or Speed 5 (CHM-7C) to beat butter in a mixing bowl until light and fluffy, about 1 minute. Add maple syrup and orange zest; beat on Speed 3 for 1 minute longer until fluffy and completely combined.

Nutritional information per serving

[1 tablespoon (15 ml)]:

Calories 76 (88% from fat) • carb. 2g

•pro. 0g • fat 8g • sat. fat 5g • chol. 21mg

•sod. 1mg • calc. 6mg • fiber 0g

Double Chocolate Walnut

Brownie Drops

A brownie in a bite!

Makes 26

2ounces (57 oz) unsweetened chocolate, chopped

11⁄2 cups (375 ml) all-purpose flour

1⁄2teaspoon (2 ml) baking powder

1⁄2teaspoon (2 ml) salt

8 tablespoons (120 ml) unsalted butter, cut in 8 pieces

1⁄2cup (125 ml) granulated sugar

1⁄2cup (125 ml) brown sugar, firmly packed

1 large egg

11⁄2 teaspoons (7 ml) vanilla extract

2⁄3cup (150 ml) mini chocolate morsels

2⁄3cup (150 ml) chopped walnuts powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturer’s directions. Let cool. Preheat oven to 350°F (175°C). Line baking sheets with parch- ment or nonstick baking liner sheets.

Place the flour, baking powder and salt in a medium bowl; mix on Speed 1 for 20 seconds to combine. Reserve.

Place the butter and sugars in a medium bowl. Mix on Speed 2 for 30 seconds, then mix on Speed 4 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on Speed 2 until com- bined, 20 seconds. Add melted, cooled chocolate, mix 20 seconds on Speed 1. Add flour mixture, mix on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts, and mix on Speed 1 to blend, 10 seconds.

Scoop out dough in 11⁄2 tablespoon

(22 ml) amounts onto prepared baking sheets. (For ease, speed and

uniformity, you may use a number 40 ice cream scoop.) Bake in the preheat- ed oven for 10–12 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool completely. Just before serving, dust lightly with powdered sugar if desired.

Nutritional information per serving:

Calories 151 (48% from fat) • carb. 18g

•pro. 2g • fat 8g • sat. fat 4g • chol. 18mg

•sod. 59mg • calc. 15mg • fiber 1g

Lemon-Lime Sugar Cookies

Cookies with a little “zest”!

Makes 50 cookies

4 cups (1L) all-purpose flour

2teaspoons (10 ml) baking soda 1⁄2 teaspoon (2 ml) salt

1⁄2 cup (125 ml) (1 stick) unsalted butter, cut in 8 pieces

21⁄2 cups (625 ml) granulated sugar, divided

1⁄2 cup (125 ml) light corn syrup

2large eggs

zest of 1 lemon (bitter white pith removed), finely chopped

zest of 1 lime (bitter white pith removed), finely chopped

1teaspoon (5 ml) lemon extract

1teaspoon (5 ml) lime extract

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Place the flour, baking soda, and salt in