Blueberry Muffins - Cuisinart TOA-60C Instruction And Recipe Booklet

1 tablespoon (15 ml) light brown sugar
2 pinches ground cinnamon
Pinch kosher salt
Pinch ground nutmeg
2 tablespoons (30 ml) unsalted butter, cubed
1. Line the Baking Pan with aluminum foil or parchment paper; reserve.
Core the apples, but do not cut through the bottom; reserve.
2. Put the oats, pecans, flour, sugar, cinnamon, salt and nutmeg into a
small mixing bowl. Stir to combine. Add the butter and, using your
hands, mix together by pinching the mixture to form clumps. Make
sure the ingredients are evenly combined.
3. Divide the oat mixture among the apples. Press in to fill. Transfer to
the prepared Baking Pan and put into the oven in rack Position 1.
4. Set to Bake at 350°F (180°C) for 35 minutes. Cook until apples are
tender and tops are crispy and browned.
Nutritional information per apple:
Calories 243 (31% from fat) • carb. 42g • pro. 3g • fat 9g • sat. fat 4g • chol. 15mg
sod. 38mg • calc. 21mg • fiber 7g

Blueberry Muffins

A favourite muffin, these are quick to put together, and baking them in
the Cuisinart AirFryer Toaster Oven brings them to the table quickly.
®
Makes 6 muffins
1 cup (250 ml) plus 1 tablespoon (15 ml) unbleached, all-purpose
flour, divided
1½ teaspoons (7.5 ml) baking powder
¼ teaspoon (1 ml) kosher salt
Pinch ground cinnamon
4 tablespoons ([60 ml] ½ stick) unsalted butter, room
temperature
¾ cup (175 ml) granulated sugar
1 large egg
½ teaspoon (2.5 ml) pure vanilla extract
¼ cup (60 ml) whole milk
1 cup (250 ml) blueberries, fresh or frozen
Softened butter or nonstick cooking spray
1. Put 1 cup (250 ml) of the flour, baking powder, salt and cinnamon
into a mixing bowl. Whisk to combine; reserve.
2. Put the butter and sugar into a large mixing bowl. Using a hand
mixer, mix the two together until light and creamy. Gradually add the
egg and vanilla extract; mix on low to fully combine.
3. Alternating between the two, add the dry ingredients and the milk in
a few additions, starting and ending with the dry ingredients. Gently
mix to just combine.
4. Toss the blueberries with the tablespoon (15 ml) of flour and then
add to the batter. Gently fold to combine.
5. Fit the oven with the rack in Position 1. Lightly coat a 6-cup muffin
tin with the butter or cooking spray. Scoop the batter into the tin
(they may be very full. This is OK.).
6. Set to Bake at 350°F (180°C) for 25 minutes. After 5 minutes, place
muffins in preheated oven. Muffins are finished when lightly golden
and spring back to touch. Serve immediately, or store, covered, at
room temperature for up to 3 days.
Nutritional Information per muffin:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg
sod. 500mg • calc 19mg • fiber 1g
Cinnamon Sugar Doughnut Bites
Not that they will likely hang around, but these doughnuts are best
eaten just after cooking.
Makes 16 doughnuts
28