KitchenAid TOB-60C manual Cranberry Bran Muffins, Sausage, Spinach and Fontina Quiche

RECIPES

Cranberry Bran Muffins

Start your morning off with one of these deliciously hearty muffins.

Makes 6 muffins

nonstick cooking spray

¾cup (175 ml) unbleached, all-purpose flour

¼ cup (50 ml) whole-wheat flour

¾teaspoon (3.75 ml) table salt

¼teaspoon (1 ml) baking soda

½ teaspoon (2 ml) baking powder

½ teaspoon (2 ml) ground cinnamon

¼cup (50 ml) unsalted butter, room temperature

¼cup (50 ml) packed light brown sugar

1large egg, lightly beaten

2½ tablespoons (40 ml) honey

1teaspoon (5 ml) pure vanilla extract

2/3 cup (150 ml) lowfat buttermilk

½cup (125 ml) dried cranberries

¼ cup (50 ml) wheat germ

Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F (190°C) on the convection setting with the rack in position A. Lightly coat a 6-cup muf- fin tin with nonstick cooking spray. Reserve.

In a small mixing bowl, add the flours, salt, baking soda, baking powder and cinnamon. Whisk to combine; reserve.

Using a Cuisinart® hand or stand mixer fitted with the paddle/beating attachment(s), mix the butter until creamy. Add the brown sugar and beat until light and fluffy. Add the egg, honey and vanilla and mix until fully com- bined. While mixing, slowly add one third of the dry mixture, then follow with half of the buttermilk – adding when the batter is still streaky with flour.

Continue in that pattern – do not overmix. Gently fold in the cranberries and wheat germ.

Pour evenly into prepared muffin tin. Bake for about 25 minutes, or until muffin tops spring back when pressed and a cake tester comes out clean.

Nutritional information per muffin:

Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg

• sod. 380mg • calc. 53mg • fiber 3g

Sausage, Spinach and Fontina Quiche

Great for a Sunday brunch, this quiche will please any crowd.

Makes one 9-inch (23 cm) deep-dish quiche, 8 to 12 servings

½recipe pâte brisée (see page 13)

6ounces (170 g) sweet Italian sausage, casings removed

2 tablespoons (30 ml) unsalted butter or olive oil

2 garlic cloves, finely chopped

2 cups (500 ml) packed baby spinach

½ teaspoon (2 ml) table salt

½ teaspoon (2 ml) black pepper

1 cup (250 ml) whole milk

1 cup (250 ml) heavy cream

4 large eggs

3 ounces (85 g) fontina

Roll out the dough into a 10-inch (25 cm) disc that is about 1/8-inch thick. Fit into an ungreased 9-inch (23 cm) deep-dish pie plate. Chill in refrigera- tor for about 20 minutes.

Preheat the Cuisinart® Convection Toaster Oven Broiler to 350°F (180°C) on the bake function with the rack in position A. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in pre- heated oven for 20 to 22 minutes, or until the dough under the parchment

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