Cuisinart CHM-3 manual Sweets, Cinnamon Muffins, Maple Orange Butter

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not to add too much air, which can cause cracking.

•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 and beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whip- ping 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.

SWEETS

Cinnamon Muffins

These tasty muffins are just right for

a holiday bread basket.

Makes 12 regular or 24 mini muffins

cooking spray

2cups unbleached all-purpose flour

3tablespoons brown sugar, packed

1tablespoon baking powder

1teaspoon cinnamon

1⁄4teaspoon salt

2large eggs

1cup evaporated skimmed milk (not reconstituted), or whole milk

1⁄4cup unsalted butter, melted and cooled

Preheat the oven to 375°F. Spray

12 regular or 24 mini muffin cups.

Place the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for

30 seconds to combine and break up brown sugar; reserve.

Place the eggs in a second bowl. Beat on Speed 2 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 center. 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

1⁄2cup unsalted butter, room temperature

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

Use Speed 3 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):

Calories 76 (88% from fat) • carb. 2g

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

•sod. 1mg • calc. 6mg • fiber 0g

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