Cuisinart HTM-7L manual Maple Orange Butter, Double Chocolate Walnut Brownie Drops, large egg

Place the flour, brown sugar, baking powder, nutmeg, and salt in a medium bowl. Mix on speed 2 for 30 seconds to combine and break up brown sugar; reserve.

Place the eggs into a second bowl. Beat on speed 3 until slightly foamy, 30 seconds. While mixing on speed 3, add the milk and melted butter; mix for 15 seconds. Pour over the dry ingredients, and use speed 1 to fold in until the ingredients are just moistened. Scoop into the prepared muffin cups. Bake in the preheated oven 18 to 20 minutes for regular muffins, 14 to 16 minutes for mini muffins, until lightly browned and springy to touch in the center. Serve warm with Maple Orange Butter. (Muffins may be made ahead and frozen; thaw and warm before serving.)

Nutritional information per serving

(1 regular or 2 mini muffins):

Calories 155 (29% from fat) • carb. 22g • pro. 5g •

fat 5g • sat. fat • chol. 46mg • sod. 208mg • calc. 141mg • fiber 1g

Maple Orange Butter

Maple Orange Butter also makes

a great spread for pancakes, waffles,

biscuits or scones.

Preparation: 5 minutes or less. Makes 3/4 cup

1/2 cup unsalted butter, room temperature

2tablespoons maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped

Use speed 4 to beat butter in a mixing bowl until light and fluffy, about 1 minute. Add maple syrup and orange zest; beat on speed 4 for 1 minute longer until fluffy and completely com- bined.

Nutritional information per serving (1 tablespoon): Calories 76 (88% from fat) • carb. 2g • pro. 0g

•fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg

•calc. 6mg • fiber 0g

Variation:

For Lemon Honey Butter, substitute honey for the maple syrup and lemon zest for the orange zest.

Double Chocolate Walnut

Brownie Drops

Great bite-sized brownies.

Preparation: 10 – 15 minutes, plus baking time. Makes 26 (may be doubled)

2ounces unsweetened chocolate, chopped

1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt

8tablespoons unsalted butter, cut in 8 pieces

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1 large egg

1-1/2 teaspoons vanilla extract 2/3 cup mini chocolate morsels 2/3 cup chopped walnuts

Powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturer’s directions. Let cool. Preheat oven to 350° F. Line baking sheets with parchment or non- stick baking liner sheets.

Place the flour, baking powder and salt in a medium bowl; mix on speed 1 for 20 seconds to combine. Reserve.

Place the butter and sugars in a medi- um bowl. Mix on speed 2 for 30 sec- onds, then mix on speed 4 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on speed 3 until com- bined, 20 seconds. Add melted, cooled chocolate; mix 20 seconds on speed 1. Add flour mixture; mix on speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts; mix on speed 1 to blend, 10 seconds.

Scoop out dough in 1-1/2 tablespoon amounts onto prepared baking sheets. (For ease, speed and uniformity, you may use an ice cream scoop.) Bake in the preheated 350° F oven for 10 to 12 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool com- pletely. Just before serving, dust lightly with powdered sugar if desired.

Nutritional information per serving:

Calories 151 (48% from fat) • carb. 18g • pro. 2g

• fat 8g • sat. fat 4g • chol. 18mg • sod. 59mg •

calc. 15mg • fiber 1g

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