Banana Pecan Crumb Muffins, Orange-Anise Scones

Banana Pecan

Crumb Muffins

These muffins are a great way

to use over-ripe bananas.

Makes 6 large muffins

cooking spray

Crumb topping:

¼cup unbleached, all-purpose flour

3 tablespoons light brown sugar

2 tablespoons unsalted butter, cold and cubed

½ teaspoon ground cinnamon

¼cup pecans, toasted and chopped pinch table salt

Muffin batter:

1cup unbleached, all-purpose flour 1½ teaspoons baking powder

¼ teaspoon table salt

¼ teaspoon ground cinnamon

1small, ripe banana, mashed

¼ cup packed light brown sugar

¼ cup whole milk

¼ cup vegetable oil

1large egg, slightly beaten

¼ cup pecans, toasted and chopped

Preheat Cuisinart™ Brick Oven to 400°F on the bake setting with the rack in position A. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray.

Prepare the crumb topping. In a small bowl, mix the first 6 ingredients together with a fork, and reserve.

In a small bowl, mix the flour, baking powder, salt, and cinnamon; reserve.

In a large bowl, mix the banana, brown sugar, milk, oil and egg using a Cuisinart® Hand Mixer. Mix on medium speed until well blended. Add the flour mixture and nuts and mix with a fork until just mixed. Spoon evenly into prepared muffin cups and top with the reserved crumb topping.

Bake in the preheated oven for about 15 to 20 minutes, or until a cake tester inserted comes out clean. To ensure even color, turn muffin pan halfway through baking.

Nutritional information per muffin:

Calories 364 (50% from fat) • carb. 41g • pro. 5g

•fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg

•calc. 42mg • fiber 2g

Orange-Anise Scones

High in calcium, these scones are a perfect

way to jumpstart the day.

Makes 8 scones

2½ cups unbleached, all-purpose flour

4tablespoons granulated sugar, divided

2 teaspoons baking powder

2teaspoons freshly ground star anise (4 pods)*

1 teaspoon table salt

1tablespoon orange zest (1 orange)

6tablespoons unsalted butter, cold and cubed

1⁄3 cup fresh or frozen blueberries (optional)

2⁄3 cup buttermilk

1large egg

2tablespoons heavy cream

Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position

A.Line the baking tray with parchment paper.

Place the flour, 3 tablespoons of sugar, baking powder, star anise, salt, and zest in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process 10 seconds. Add the butter to the work bowl and pulse until the mixture resembles coarse crumbs.

Pour the mixture onto a clean counter/large cutting board and add the blueberries. Make a well in the center of the dry mixture. Whisk the buttermilk and egg together and slowly pour the mixture, ¼ at a time, into the well of the dry ingredients. After each addition use a pastry cutter to mix the dough together. Continue to slowly add the liquids to the dough and mix until the mixture is moist, but not a wet dough.

Form the dough into a 10-inch long cylinder. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream and top with the reserved sugar. Bake in preheated oven for