Cuisinart Honey Wheat Rolls

These rolls have the nutty flavour of whole wheat, and a rich buttery taste with

a kiss of honey – and they are baked in a Cuisinart® toaster oven!

Makes 16 rolls

6ounces (175 ml) evaporated skim milk

1package active dry yeast 1-1/2 tablespoons (25 ml) honey

1large egg, well beaten

2cups (500 ml) unbleached all-purpose flour 3/4 cup (175 ml) whole wheat flour

4ounces (125 g) unsalted butter, cut into 1-inch (2.5 cm) pieces

1teaspoon (5 ml) salt Cooking spray

Egg glaze (1 large egg beaten with 2 teaspoons [10 ml] water)

In a small saucepan over medium-low heat, warm the milk to 110° F (43° C) and remove from the heat. Dissolve yeast and sugar in milk; let sit until foamy, about 3 – 5 minutes. Stir in the beaten egg and reserve.

In a Cuisinart® food processor fitted with the metal blade, process flour, butter and salt until combined, about 15 – 20 seconds. (If you have a 2011, 2014 or 3014 Series Cuisinart® Food Processor, use the metal dough blade and dough speed.) With the machine running, add the yeast mixture in a steady stream through the small feed tube, as fast as the flour absorbs it. After the dough forms a ball, process until smooth and elastic, about 60 seconds. Place in a large food storage bag. Squeeze out air, seal bag and let rise in a warm place until doubled in bulk, about 1 hour. Place dough on a floured surface and punch down; let rest for 10 minutes. Coat a 9-inch (22.5 cm) round baking pan with cooking spray. Divide dough into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepared pan. Cover with plastic wrap that has been sprayed with cooking spray. Let rise for 30 minutes in a warm, draft-free place.

Fifteen minutes before baking, place rack in position “A” and preheat Cuisinart® Classic Toaster Oven Broiler to 350° (177°C) on Bake setting. Brush rolls with the egg glaze and bake until golden brown, about 30 - 35 minutes. Turn out onto a rack to cool for 10 – 15 minutes before serving.

Nutritional information per roll:

Calories 140 (42% from fat) • carbo. 18g • prot. 4g • fat 7g •

sat.fat 0g • chol. 33mg • sod. 163mg • fiber 0g

Parmesan Chive Corn Muffins

These muffins are delicious served warm from the oven.

Makes six 2-1/2 inch (6.25 cm) muffins 1/2 cup (125 ml) all-purpose flour 1/2 cup (125 ml) yellow cornmeal

2tablespoons (25 ml) firmly packed brown sugar

1teaspoon (5 ml) cream of tartar 1/4 teaspoon (1 ml) baking soda 1/8 teaspoon (0.5 ml) salt

1large egg, lightly beaten

1/2 cup (125 ml) milk (may use regular, reduced, lowfat, or fat-free)

2tablespoons (25 ml) unsalted butter, melted and cooled 1/4 cup (50 ml) freshly grated Parmesan cheese

1tablespoon (15 ml) chopped fresh chives

Place the rack in position “B”; preheat Cuisinart® Classic Toaster Oven Broiler to 400° F (204° C). Evenly spray a six-cup standard muffin tin with cooking spray.

In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of tartar, baking soda and salt; stir to combine and completely break up any lumps in the brown sugar.

In a 1-cup (250 ml) glass measure combine the egg, milk and melted cooled butter. Add the liquid ingredients, the grated Parmesan and the chives all at once to the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with the batter.

Bake in the preheated 400° F (204° C) oven for about 20 minutes, until lightly browned. Remove from pan and serve warm.

For plain corn muffins, follow the recipe, omitting the Parmesan and chopped chives.

Nutritional information per muffin (made with reduced fat milk): Calories 171 (35% from fat) • carbo. 22g • prot. 5g • fat 7g sat.fat 1g • chol. 51mg • sod. 190mg • fiber 1g