Hamilton Beach Premium Big Mouth 67850 Manual page 13

Recipes
(cont.)
Citrus Ginger Muffins
Ingredients:
1 cup (237 ml) pulp reserved from a carrot, orange and ginger juice
1/2 cup (118 ml) milk
1/4 cup (59 ml) vegetable oil
1 large egg
1/3 cup (78 ml) sugar
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (355 ml) all-purpose flour
1 tablespoon (15 ml) baking powder
1/2 teaspoon (2.5 ml) salt
Directions:
1. Preheat oven to 400°F (204°C).
2. In a large mixing bowl, beat pulp, milk, oil, egg, sugar on
MEDIUM until blended.
3. Gradually add flour, baking powder and salt on LOW speed until
just blended.
4. Spoon mixture evenly between 12 muffin cups.
5. Bake 20 to 22 minutes or until lightly browned on muffin tops.
Serves: 12
Berry Chocolate Brownies
Ingredients:
1/2 cup (118 ml) butter
1 cup (237 ml) semi-sweet chocolate chips
1 cup (237 ml) sugar
1 cup (237 ml) pulp reserved from a berry juice
3 large eggs
1 tablespoon (15 ml) vanilla extract
1 1/4 cups (296 ml) all-purpose flour
1/2 cup (118 ml) baking cocoa
1 teaspoon (5 ml) salt
Directions:
1. Heat oven to 350°F (177°C). Line a 13- x 9- inch (33- x 23-cm)
baking pan with nonstick foil or spray a foil-lined pan with
nonstick cooking spray.
2. In a large microwavable bowl, microwave the butter and
chocolate chips on medium power for 2 minutes or until butter is
melted and chips are shiny.
3. With a hand mixer, beat chocolate mixture on MEDIUM until
blended, about 1 minute. Add sugar and continue to beat on
HIGH until mixture is lighter in color.
4. Add eggs and vanilla to chocolate mixture. Continue to beat on
medium until well blended, about 2 minutes.
5. Reduce speed to LOW, add flour, baking cocoa and salt, and beat
until smooth, about 1 to 2 minutes.
6. Spread mixture evenly into prepared baking pan.
7. Bake 26 to 30 minutes or until toothpick inserted in center comes
out clean.
Serves: 16
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