Bedienungsanleitung Cuisinart TOB-50 (Seite 8 von 25) (Englisch)

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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

1½ teaspoons + 3 tablespoons granulated sugar

½ teaspoon ground cinnamon

cooking spray

1 cup unbleached, all-purpose flour

1¼ teaspoons baking powder

¼ teaspoon baking soda

⁄8 teaspoon salt

1 large egg

¼ cup lowfat milk

2 tablespoons plain lowfat yogurt

¼ teaspoon vanilla extract

4 teaspoons jam or marmalade (not jelly)

Preheat toaster oven to 400°F on bake setting. Combine 1½ teaspoons

granulated sugar with cinnamon and reserve. Lightly coat a standard

6-cup muffin tin with cooking spray.

Place flour, 3 tablespoons 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

center with about

⁄4 teaspoon 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 2½-inch muffins

cooking spray

½ cup unbleached, all-purpose flour

½ cup yellow cornmeal

2 tablespoons firmly packed brown sugar

1 teaspoon cream of tartar

¼ teaspoon baking soda

⁄8 teaspoon salt

1 large egg, lightly beaten

½ cup milk (can use whole, 2%, 1% or nonfat)

2 tablespoons unsalted butter, melted and cooled

¼ cup freshly grated Parmesan cheese

1 tablespoon chopped fresh chives

Place the rack in Position B, and preheat toaster oven to 400ºF on bake

setting. 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 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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