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|
0g
fiber
18mg
calc.
|
|
7g
fat
2g
pro.
cake
a
until
minutes,
of
tops
the
on
evenly
muffin
prepared
combine.
to
add
and
bowl
work
process
and
ingredients
until
process
and
tube
liquid
the
measuring
liquid
a
in
combine.
to
and
bowl
work
sift.
to
seconds
flour,
the
Process
Processor.
work
large
the
into
reserve.
and
bowl
mixture,
crumb-like
topping
crumb
remaining
and
bowl
work
small
for
nuts
the
Put
Processor.
work
small
the
with
pan
muffin
12-cup
plus
minutes
|
|
258mg
sod.
18mg
|
|
21g
carb.
fat)
from
muffin:
per
information
clean.
20
to
18
for
topping
crumb
the
into
evenly
batter
times
3
to
2
pulse
the
Scrape
seconds.
dry
the
add
feed
small
the
through
pour
running,
machine
vanilla
and
egg
oil,
seconds
5
about
for
the
to
buttermilk
and
reserve.
10
for
cinnamon
and
Food
Cuisinart
®
blade
chopping
metal
work
Remove
pulses.
a
achieve
to
pulse
Add
chop.
the
into
recipe
topping
Food
Cuisinart
®
into
blade
chopping
spray.
one
Coat
400°F.
baking
15
time:
preparation
table.
MUFFINS
BRUNCH
|
chol.
1g
fat
sat.
(39%
151
Calories
Nutritional
out
comes
tester
Bake
muffin.
each
the
Sprinkle
pan.
muffin
Scoop
cherries,
dried
the
5
to
4
about
for
Evenly
combined.
ingredients
the
With
cup.
the
together
Stir
together
process
sugars
the
Add
and
Remove
salt
soda,
baking
the
of
bowl
large
the
Insert
6
to
5
about
and
ingredients
roughly
to
pulse
crumb
the
the
of
bowl
small
the
Insert
cooking
nonstick
to
oven
Preheat
for
minutes
20
Approximate
muffins
12
Makes
brunch
every
at
CRUMB
CHERRY
&
BREAKFAST
CHERRIES
VANILLA
PURE
EGG
OIL
VEGETABLE
BUTTERMILK
SUGAR
BROWN
SUGAR
GRANULATED
CINNAMON
GROUND
SALT
SODA
BAKING
TABLESPOON
FLOUR
PURPOSE
,
UNBLEACHED
SALT
CINNAMON
GROUND
CUBES
SMALL
CUT
AND
COLD
)
UNSALTED
STICK
SUGAR
BROWN
FLOUR
PURPOSE
,
UNBLEACHED
WALNUTS
PECANS
TOASTED
SPRAY
COOKING
hit
A
18
1
DRIED
CUP
EXTRACT
1
TEASPOON
1
LARGE
¹⁄ ³
CUP
¾
CUP
¼
LIGHT
CUP
¹⁄ ³
CUP
½
TEASPOON
½
TEASPOON
½
-
ALL
1½
CUPS
:
M
UFFINS
¼
TEASPOON
1
TEASPOON
INTO
,
BUTTER
(½
¼
CUP
¹⁄ ³
LIGHT
CUP
-
ALL
¼
CUP
OR
½
CUP
:
C
TOPPING
RUMB
NONSTICK
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