Blueberry Corn Muffins; Whole-Wheat Banana Chocolate-Chip Bread - Cuisinart TOB-1010 Instruction And Recipe Booklet

in the bottom position . Dot the top of the strata with the butter and loosely
cover with aluminum foil . Bake in preheated oven for about 15 minutes;
remove foil and bake for an additional 10 minutes, or until the internal
temperature of the strata reaches 160°F .
5 . Remove and serve immediately .
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g •
sat. fat 12g • chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g

Blueberry Corn Muffins

A perfect combination of two old-time favorite muffins .
Makes six muffins
Nonstick cooking spray
¹∕ ³
cup cornmeal
²∕ ³
cup unbleached, all-purpose flour
¼
teaspoon kosher salt
¼
teaspoon baking soda
¾
teaspoon baking powder
¼
cup granulated sugar
¼
teaspoon lemon zest
1 large egg, lightly beaten
¼
cup whole milk
3 tablespoons unsalted butter, melted and cooled to
room temperature
¼
cup plain yogurt or sour cream, room temperature
½
cup fresh or frozen (thawed) blueberries
1 . Preheat the Toaster Oven Broiler to 400°F on the Bake setting with the
rack in the bottom position .
2 . Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve .
3 . Put the cornmeal, flour, salt, baking soda and powder, sugar and zest into a
large mixing bowl . Whisk to combine .
4 . Mix the egg, milk, butter and yogurt/sour cream together . Add to the dry
ingredients and mix until just combined . Gently fold in the blueberries –
you want to be sure not to over-mix the batter .
5 . Divide the batter among the prepared muffin cups .
6 . Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester
comes out clean and the tops of the muffins spring back to the touch .
Nutritional information per muffin:
Calories 182 (35% from fat) • carb. 426g • pro. 4g • fat 7g •
sat. fat 4g • chol. 53mg • sod. 225mg • calc. 45mg • fiber 1g

Whole-Wheat Banana Chocolate-Chip Bread

A great excuse to have chocolate for breakfast . Of course, if one thinks that it is
too sweet, the chips can be omitted .
Makes one 9 x 5 x 3-inch loaf
1 cup chopped walnuts
Nonstick cooking spray
1 cup unbleached, all-purpose flour
1 cup whole-wheat flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ cup granulated sugar
½ teaspoon ground cinnamon
½ cup semisweet chocolate chips
6 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 medium, very ripe bananas, mashed
¼ cup plain yogurt or sour cream, room temperature
1 . Line the baking pan with aluminum foil .
2 . Put the walnuts evenly on the prepared baking pan . Put into the lower
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