Cuisinart TOB-50BCC manual RECIPES Jammy Muffins, Parmesan Chive Corn Muffins

RECIPES

Jammy Muffins

Get your ingredients all ready to mix the night before – combine dry ingredients and cover; combine egg, milk, yogurt and vanilla; cover and refrigerate. In the morning mix and bake for fresh warm muffins.

Makes 6 regular muffins

11⁄2 teaspoons (7 ml) + 3 tablespoons (45 ml) granulated sugar

1⁄2 teaspoon (2 ml) ground cinnamon cooking spray

1cup (250 ml) unbleached all-purpose flour

11⁄4 teaspoons (6 ml) baking powder

1⁄4 teaspoon (1 ml) baking soda

1⁄8 teaspoon (0.5 ml) salt

1large egg

1⁄4 cup (50 ml) lowfat milk

2tablespoons (30 ml) plain lowfat yogurt

1⁄4 teaspoon (1 ml) vanilla extract

4 teaspoons (20 ml) jam or marmalade (not jelly)

Preheat toaster oven to 400°F (200ºC). Combine 11⁄2 teaspoons (7 ml) granulated sugar with cinnamon and reserve. Lightly coat a standard 6-cup muffin tin with cooking spray.

Place flour, 3 tablespoons (45 ml) granulated sugar, baking powder, baking soda, and salt in a medium bowl. Stir to blend. Place egg in a small bowl and stir until smooth. Add milk and yogurt to beaten egg and stir until smooth, then stir in vanilla. Add the liquid mixture to the dry ingredients and whisk until just smooth – do not overmix – the muffins can become tough and rubbery. Divide the batter evenly among the prepared muffin cups. Top each in the centre with about 3⁄4 teaspoon (4 ml) jam or marmalade. Sprinkle muffins with the sugar/cinnamon mixture.

Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after approximately 9 minutes. Turn out onto a rack and cool for at least

5 to 10 minutes (the jam will be hot enough to burn) before serving.

Nutritional information per muffin:

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g

• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Parmesan Chive Corn Muffins

These muffins are delicious served warm

from the oven with soups or stews.

Makes six 21⁄2-inch (6.25 cm) muffins

cooking spray

1⁄2 cup (125 ml) all-purpose flour

1⁄2 cup (125 ml) yellow cornmeal

2tablespoons (30 ml) firmly packed brown sugar

1teaspoon (5 ml) cream of tartar

1⁄4 teaspoon (1 ml) baking soda

1⁄8 teaspoon (0.5 ml) salt

1large egg, lightly beaten

1⁄2 cup (125 ml) milk (can use whole, 2%, 1% or nonfat)

2tablespoons (30 ml) unsalted butter, melted and cooled

1⁄4 cup (50 ml) freshly grated Parmesan cheese

1tablespoon (15 ml) chopped fresh chives

Place the rack in Position B, and preheat toaster oven to 400ºF (200ºC). Lightly coat a standard 6-cup muffin tin with cooking spray.

In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of tartar, baking soda and salt; stir to combine and completely break up any lumps in the brown sugar.

In a 1-cup (250 ml) glass measure combine the egg, milk and melted cooled butter. Add the liquid ingredients, the grated Parmesan and the chives all at once to the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with the batter.

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