Cuisinart 07CU26323, BRK Series manual 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

2tablespoons unsalted butter, cold and cubed

½teaspoon ground cinnamon

¼cup pecans, toasted and chopped

1 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 jump start 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

1 tablespoon 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 the reserved sugar. Bake in preheated oven for about 20 minutes or until golden brown. To ensure even color, turn baking tray halfway through baking.

Let cool before serving.

*May substitute allspice if star anise is unavailable.

Nutritional information per scone:

Calories 278 (36% from fat) • carb. 39g • pro. 6g

•fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg

•calc. 110mg • fiber 1g

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