Cranberry Bran Muffins; Sausage, Spinach And Fontina Quiche - Cuisinart TOB-60N2BKS2 Instruction And Recipe Booklet

Cranberry Bran Muffins

Makes 6 muffins
nonstick cooking spray
¾ cup unbleached, all-purpose flour
¼ cup whole-wheat flour
¾ teaspoon kosher salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ cup unsalted butter, room temperature
¼ cup packed light brown sugar
1 large egg, lightly beaten
2½ tablespoons honey
1 teaspoon pure vanilla extract
2 / cup buttermilk
3
½ cup dried cranberries
¼ cup wheat germ
1. Preheat the Cuisinart ® Convection Toaster Oven Broiler to 375°F on
Convection Bake with the rack in the lower position. Lightly coat a
6-cup muffin tin with nonstick cooking spray. Reserve.
2. In a small mixing bowl, add the flours, salt, baking soda, baking
powder and cinnamon. Whisk to combine; reserve.
3. Using a Cuisinart ® Hand or Stand Mixer fitted with the paddle or
beating attachment, mix the butter until creamy. Add the brown
sugar and beat until light and fluffy. Add the egg, honey and vanilla
and mix until fully combined. While mixing, slowly add one-third of
the dry mixture, then follow with half of the buttermilk – adding when
the batter is still streaky with flour. Continue in that pattern – do not
overmix. Gently fold in the cranberries and wheat germ.
4. Pour batter evenly into prepared muffin tin. Bake for about 25 minutes,
or until muffin tops spring back when pressed and a cake tester
comes out clean.
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g
• sat. fat 5g • chol. 55mg • sod. 380mg
• calc. 53mg • fiber 3g

Sausage, Spinach and Fontina Quiche

Makes one 9-inch deep-dish quiche, 8 to 12 servings
½ recipe Pâte Brisée (see page 28)
6 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter or olive oil
2 garlic cloves, finely chopped
2 cups packed baby spinach
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup whole milk
1 cup heavy cream
4 large eggs
½ cup shredded fontina (about 3 ounces)
1. Roll out the dough into a 10-inch disc about
an ungreased 9-inch deep-dish pie plate. Chill in refrigerator for about
20 minutes.
®
2. Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on
Bake/Pizza with the rack in the lower position. Using a fork, prick the
dough evenly all over, but make sure not to go entirely through the
dough. Line the shell with parchment and weigh down with dried beans
or rice. Bake in preheated oven for 20 to 22 minutes, or until the dough
under the parchment is no longer wet. Remove the beans/rice and
parchment and continue baking until the shell is golden brown, about
an additional 15 minutes. Remove; reserve.
3. Heat a skillet over medium-high heat. Add the sausage, breaking it
up with a spatula or the back of a wooden spoon. Sauté until lightly
browned; reserve. Do not clean out pan.
4. Add the butter or olive oil to the hot pan. When it has melted, add the
garlic and sauté until golden. Add the spinach, about a quarter-cup at a
10
1 / -inch thick. Fit into
8