Banana Pecan
Crumb Muffins
These muffins are a great way
to use
Makes 6 large muffins
cooking spray
Crumb topping:
¼cup unbleached,
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,
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
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,
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
