Cuisinart CHM-7 manual Cinnamon Muffins, Remove butter for recipe first and cut into

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RECIPES

Mixing Tips

•Always read entire recipe and measure all ingredients before beginning the mixing process.

•For best results, do not measure flour directly from the bag. Pour into a container or bowl, scoop out the flour and level with the back of a knife or spatula. For flour stored in a container, stir before measur- ing.

•Eggs, butter and cream cheese combine more thoroughly at room temperature.

•Remove butter for recipe first and cut into

1⁄2-inch pieces, then measure out remaining ingredients for recipe. This will hasten the warming process. Do not warm butter for baking in a microwave unless instructed to do so. Microwaving can melt butter; melted butter will change the final product.

•The best cheesecakes are made when the eggs and cream cheese are at a similar room temperature. While the Cuisinart® PowerSelect™ Mixer can easily mix cold cream cheese, the trick is 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 spot- lessly 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, gen- tly remove yolk, 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 prevent the whites from whip- ping properly.

•To achieve the most volume of egg whites, the mixing bowl and chef’s whisk attach- ment or beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whipping 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.

Recipe Notes

Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigera- tor and cupboard and placed on the counter.

Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, they are based on the

highest serving yield for that particular recipe.

Note: All recipes are mixed with beaters unless recipe specifies using chef’s whisk.

CINNAMON MUFFINS

These tasty muffins are great for breakfast. You may add blueberries or chopped apple for a fruit muffin.

Makes 12 regular or 24 mini-muffins

cooking spray

3tablespoons brown sugar, packed

2cups unbleached all-purpose flour

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. Lightly coat 12 regular or 24 mini muffin cups with cooking spray (even if using nonstick bakeware).

Crumble the brown sugar to remove lumps. Place the brown sugar, flour, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; reserve.

Place the eggs into a second bowl. Beat on Speed 3 until slightly foamy, about

30 seconds. While mixing on Speed 3, add the milk and melted butter; mix for

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