Cuisinart DLC-2009CHB manual Lowfat Banana Nut Bread, Carrot-Raisin Muffins

Lowfat Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (12 servings)

nonstick cooking spray

1cup unbleached, all-purpose flour

3 tablespoons walnut halves, shelled

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon table salt

1ripe banana (about 5½ ounces), peeled, cut into 1-inch pieces

1large egg

1large egg white

½cup granulated sugar

¼ cup plain nonfat yogurt

2 tablespoons unsalted butter, in 1-inch pieces

1 teaspoon pure vanilla extract

Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray. Insert metal blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times. Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack.

Nutritional information per serving:

Calories 109 (22% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g

• chol. 23mg • sod. 135mg • calc. 39mg • fiber 1g

Variation: For muffins, lightly spray 12 standard (½-cup) muffin cups with nonstick cooking spray. Divide the batter evenly among the 12 cups. Bake at 350ºF for 16 to 20 minutes. For variety, add ¼ cup chocolate chips when pulsing in the flour mixture.

Carrot-Raisin Muffins

Moist and tasty breakfast treats, these muffins freeze well.

Makes 12 muffins

1½ cups unbleached, all-purpose flour

1cup bran flakes cereal

1tablespoon baking powder

½ teaspoon ground cinnamon

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