18
BREAKFAST & BRUNCH
n o n s t i c k c o o k i n G s p r a y
cr u m b t o p p i n G :
½ c u p t o a s te d p e c a n s o r
w a l n u t s
¼ c u p u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¹∕
³
c u p l i G h t b r o w n s u G a r
¼ c u p (½ s t i c k) u n s a l t e d
b u t te r, c o l d a n d c u t i n t o
s m a l l c u b e s
1 t e a s p o o n G r o u n d
c i n n a m o n
¼ t e a s p o o n s a l t
mu f f i n s :
1½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t a b l e s p o o n b a k i n G s o d a
½ t e a s p o o n s a l t
½ t e a s p o o n G r o u n d
c i n n a m o n
¹∕
³
c u p G r a n u l a t e d s u G a r
¼ c u p l i G h t b r o w n s u G a r
¾ c u p b u tt e r m i lk
¹∕
³
c u p v e G e t a b l e o i l
1 l a r G e e G G
1 t e a s p o o n p u r e v anilla
e x t r a c t
1 c u p d r i e d c h e r r i e s
CHERRY CRUMB MUFFINS
A hit at every brunch table.
Makes 12 muffins
Approximate preparation time: 15 minutes plus
20 minutes for baking
Preheat oven to 400°F. Coat a 12-cup muffin pan with
nonstick cooking spray.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor.
Put the pecans for the crumb topping recipe into the
small work bowl and pulse to roughly chop. Add
remaining crumb topping ingredients and pulse to
achieve a crumb-like mixture, about 5 to 6 pulses.
Remove work bowl and reserve.
Insert the large metal chopping blade into the medium
work bowl. Process the dry ingredients for the muffins:
the flour, baking soda, salt and cinnamon, for 10
seconds to sift. Remove work bowl and reserve.
Replace the large metal chopping blade into the large
work bowl; add the sugars and buttermilk, and process
for about 5 seconds to combine. Stir together the oil,
eggs and vanilla in a liquid measuring cup. With the
machine running, pour the liquid ingredients through
the small feed tube and process until combined.
Add the dry ingredients and process on the dough
speed for about 4 to 5 seconds. Scrape the work
bowl and add the dried cherries, pulse 2 to 3 times
to combine.
Scoop muffin batter evenly into the prepared muffin
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat)
|
carb. 21g
|
pro. 2g
|
fat 7g
|
sat. fat 1g
|
chol. 18mg
|
sod. 258mg
|
calc. 18mg
|
fiber 0g
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