Cuisinart Classic Toaster Oven Broiler TOB-50BCC - Manuel (Page 8)

6
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
1 1 ⁄ 2 teaspoons (7 ml) + 3 tablespoons (45 ml) granulated sugar
1 ⁄
2 teaspoon (2 ml) ground cinnamon
cooking spray
1 cup (250 ml) unbleached all-purpose flour
1 1 ⁄
4 teaspoons (6 ml) baking powder
1 ⁄
4 teaspoon (1 ml) baking soda
1 ⁄
8 teaspoon (0.5 ml) salt
1 large egg
1 ⁄
4 cup (50 ml) lowfat milk
2 tablespoons (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 1 1 ⁄
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 2 1 ⁄
2 -inch (6.25 cm) muffins
cooking spray
1 ⁄
2 cup (125 ml) all-purpose flour
1 ⁄
2 cup (125 ml) yellow cornmeal
2 tablespoons (30 ml) firmly packed brown sugar
1 teaspoon (5 ml) cream of tartar
1 ⁄
4 teaspoon (1 ml) baking soda
1 ⁄
8 teaspoon (0.5 ml) salt
1 large egg, lightly beaten
1 ⁄
2 cup (125 ml) milk (can use whole, 2%, 1% or nonfat)
2 tablespoons (30 ml) unsalted butter, melted and cooled
1 ⁄
4 cup (50 ml) freshly grated Parmesan cheese
1 tablespoon (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.
IB-5946-CAN(0,0) 07/28/2005 14:02 Page 8