Cuisinart HM-70C - Hand Mixer Instruction Booklet page 6

CINNAMON MUFFINS
These tasty muffins are great for breakfast .
You may add blueberries or chopped apple
for a fruit muffin .
Makes 12 regular or 24 mini muffins .
cooking spray
3 tablespoons (45 ml) brown sugar,
packed
2 cups (500 ml) unbleached, all-purpose
flour
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) cinnamon
¼ teaspoon (1 ml) salt
2 large eggs
1 cup (250 ml) evaporated skim milk
(not reconstituted), or whole milk
¼ cup (50 ml) unsalted butter, melted and
cooled
Preheat the oven to 375˚F (190°C) . Lightly
coat 12 regular or 24 mini muffin cups
with cooking spray (even if using nonstick
bakeware) .
Crumble the brown sugar to remove lumps .
Place the brown sugar, flour, baking powder,
cinnamon, and salt in a medium bowl . Mix
on Speed 1 for 30 seconds to combine;
reserve .
Place the eggs in a second bowl . Beat
on Speed 3 until slightly foamy, about
30 seconds . While mixing on Speed 3,
add the milk and melted butter; mix for
15 seconds . Pour over the dry ingredients,
and use Speed 1 to fold in until the
ingredients are just moistened . Scoop
into the prepared muffin cups . Bake in
the preheated oven: 18 to 20 minutes for
6
regular muffins, 14 to 16 minutes for mini
muffins, until lightly browned and springy
to touch in the centre . Serve warm with
Maple Orange Butter . Muffins may be
made ahead and frozen; thaw and warm
before serving .
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g • pro. 5g
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg
• calc. 141mg • fiber 1g
DOUBLE CHOCOLATE GRAHAM
OAT COOKIES
Makes about 45 three-inch (6 cm) cookies .
1 cup (250 ml) graham cracker crumbs
1 cup (250 ml) rolled oats (regular, not
quick-cooking)
1 1 ⁄ cups (375 ml) unbleached, all-purpose
2
flour
1 teaspoon (5 ml) baking soda
1 ⁄ teaspoon (2 ml) salt
2
1 cup (250 ml) unsalted butter, cut into
16 pieces, at room temperature
3 ⁄ cup (175 ml) granulated sugar
4
3 ⁄ cup (175 ml) brown sugar, packed
4
2 large eggs
2 teaspoons (10 ml) vanilla extract
1 2 ⁄ cups [400 ml (11-ounce package)]
3
semi-sweet or milk chocolate morsels
Preheat oven to 350°F (180°C) . Line baking
sheets with parchment paper or a nonstick
baking sheet liner .
In a small bowl, combine graham cracker
crumbs, oats, flour, baking soda, and salt .
Mix on Speed 1 for 15 seconds; reserve .
Place the butter and both sugars in a large
bowl . Mix on Speed 1 until creamy, about
45 to 60 seconds . Mix on Speed 3 until
creamed and smooth, about 1 minute . Mix
in eggs and vanilla, 30 seconds on Speed
2 . Add the flour mixture in 2 additions,
mixing on Speed 2 . Add chocolate mor-
sels, mix on Speed 2 until combined, about
20 seconds .
Drop by rounded spoonfuls [2 tablespoons
(30 ml)]; for ease you may use a #40
ice cream scoop) onto prepared baking
sheets . Bake for 9 to 11 minutes, or until
set . Cool for 2 minutes on baking sheets,
then remove to wire racks to cool
completely .
Note: For a cookie with nuts, substitute
half or all of the chocolate morsels with
chopped nuts .
Nutritional information per cookie:
Calories 154 (42% from fat) • carb. 21g • pro. 2g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg
• calc. 37mg • fiber 1g