Blueberry Muffins; Pumpkin Spice Muffins - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

With the mixer on Speed 2, slowly add
the liquid ingredients, and then the ginger,
until just combined; do not over-mix .
3 . Pour the mixture onto a clean counter/
large cutting board lightly dusted with
cake flour . Form the dough into a 10-inch
cylinder . Using a sharp knife, cut into 8
even rounds . Place on a parchment-lined
baking sheet . Cover lightly and transfer to
a refrigerator to chill for a minimum of 1
hour, or up to overnight .
4 . Once chilled, preheat oven to 400°F with
the rack in the middle position . Brush
each scone with egg wash and sprinkle
with the turbinado sugar .
5 . Bake in preheated oven for about 25 to 30
minutes, or until golden brown . Allow to
cool before serving .
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g
• pro. 5g • fat 9g • sat. fat 6g • chol. 47g
• sod. 440g • calc. 99mg • fiber 1g

Blueberry Muffins

Everyone has a favorite muffin, and this
is quickly becoming ours. The orange
zest should not be overlooked – it pairs
so perfectly with the bright
blueberry flavor.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
¹ ⁄
cup granulated sugar
³
¹ ⁄ ³
cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon grated orange zest
¾ cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
½ teaspoon turbinado sugar
1 . Preheat oven to 400°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, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl . Using Speed 1, mix until well
combined, about 40 seconds . Reserve .
3 . In a small bowl, mix the buttermilk,
oil, egg, and vanilla extract using
Speed 2 . Still using Speed 2, gradually
add the liquid ingredients to the bowl
of dry ingredients . Once almost fully
mixed in, add the blueberries and gently
mix until just combined . Spoon evenly
into prepared muffin cups . Sprinkle the
turbinado sugar on the top of each muffin .
4 . Bake in the preheated oven for about 18
to 20 minutes, or until a cake tester comes
out clean .
9
Nutritional information per muffin:
Calories 209 (41% from fat) • carb. 28g
• pro. 3g • fat 10g • sat. fat 1g • chol. 16g
• sod. 178g • calc. 45mg • fiber 1g

Pumpkin Spice Muffins

An obvious choice for the fall months,
the warm spices and toasted nuts
complement the pumpkin in these moist
and tasty muffins.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup vegetable oil
1½ cups granulated sugar
¼ cup packed light brown sugar
1 cup pumpkin purée
1 teaspoon pure vanilla extract
2 large eggs, room temperature
½ cup toasted, chopped walnuts
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, salt, baking powder and
soda, cinnamon, nutmeg, and allspice in
a medium mixing bowl . Mix on Speed 1