Gluten-Free Banana Muffins; Lemon Pound Cake - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

until well combined, about 40 seconds .
Reserve .
3 . In a large bowl, mix the oil, sugars,
pumpkin, and vanilla extract using Speeds
2 to 3 . Gradually add the eggs, using
Speed 1, until well incorporated .
4 . While mixing on Speed 2, gradually
add the dry ingredients to the sugar/
oil/pumpkin mixture . Once almost fully
mixed in, add the walnuts and gently mix
until just combined . Spoon evenly into
prepared muffin cups .
5 . Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean .
Nutritional information per muffin:
Calories 342 (34% from fat) • carb. 54g
• pro. 5g • fat 13g • sat. fat 2g • chol. 31g
• sod. 197g • calc. 13mg • fiber 2g

Gluten-Free Banana Muffins

The all-purpose, gluten-free flour
mixes make gluten-free baking easy
and convenient. There are a number
of different brands on the market to
choose from, so taste a few and find
your favorite.
Makes 12 muffins
Nonstick cooking spray
2 cups gluten-free, all-purpose flour
½ cup rolled oats, not quick cooking
¹ ⁄
cup granulated sugar
³
¹ ⁄
cup packed light brown sugar
³
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon xanthan gum (optional –
only if flour blend does not have it
in list of ingredients)
½ teaspoon ground cinnamon
½ cup vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ cups mashed, very ripe bananas
(about 3 medium bananas)
1 . Preheat oven to 375°F with the rack in
the middle position . Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve .
2 . Put the flour, oats, both sugars, baking
powder and soda, salt, xanthan gum (if
using), and cinnamon into a mixing bowl .
Mix on Speed 1 until fully combined,
about 30 seconds .
3 . In a separate, large mixing bowl, mix the
remaining ingredients on Speeds 2 to 3
until smooth and creamy, about 1 to 2
minutes . Add the dry ingredients and mix
on Speed 2 until fully combined .
4 . Spoon evenly into prepared muffin cups .
Bake in the preheated oven for about 16
to 18 minutes, or until a cake tester comes
out clean .
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g
• pro. 3g • fat 11g • sat. fat 1g • chol. 31g
• sod. 223g • calc. 92mg • fiber 3g
10

Lemon Pound Cake

A traditional, moist pound cake with
a lemon twist.
Makes one 9-inch loaf cake, 16 servings
Cake:
Unsalted butter, softened, or
nonstick cooking spray
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
14 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
1¹⁄ ³ cups granulated sugar
3 tablespoons grated lemon zest
¼ cup vegetable oil
4 teaspoons fresh lemon juice
2 large eggs, room temperature
1 large egg yolk, room temperature
²⁄ ³ cup sour cream, room temperature
Icing:
1 cup confectioners' sugar, sifted
3 tablespoons heavy cream
2 tablespoons fresh lemon juice
Pinch fine sea salt
1 . Preheat oven to 350°F with the rack in the
lower third position . Lightly coat a 9 x 5
x 3-inch loaf pan with softened butter or
nonstick cooking spray; reserve .
2 . Put the flour, baking powder, and salt
together in a small mixing bowl . Mix
on Speed 1 until well sifted, about 30
seconds . Reserve .