3
Banana Pecan
Crumb Muffins
These muffins are a great way
to use over-ripe bananas.
Makes 6 large muffins
cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold
and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
pinch table salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup vegetable oil
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
Preheat Cuisinart
™
Brick Oven to 400°F on
the bake setting with the rack in position A.
Lightly coat a 6-cup regular muffin pan with
nonstick cooking spray.
Prepare the crumb topping. In a small bowl,
mix the first 6 ingredients together with a
fork, and reserve.
In a small bowl, mix the flour, baking powder,
salt, and cinnamon; reserve.
In a large bowl, mix the banana, brown
sugar, milk, oil and egg using a Cuisinart
®
Hand Mixer. Mix on medium speed until well
blended. Add the flour mixture and nuts and
mix with a fork until just mixed. Spoon evenly
into prepared muffin cups and top with the
reserved crumb topping.
Bake in the preheated oven for about 15 to
20 minutes, or until a cake tester inserted
comes out clean. To ensure even color, turn
muffin pan halfway through baking.
Nutritional information per muffin:
Calories 364 (50% from fat) • carb. 41g • pro. 5g
• fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg
• calc. 42mg • fiber 2g
Orange-Anise Scones
High in calcium, these scones are a perfect
way to jumpstart the day.
Makes 8 scones
2½ cups unbleached, all-purpose flour
4 tablespoons granulated sugar,
divided
2 teaspoons baking powder
2 teaspoons freshly ground star anise
(4 pods)*
1 teaspoon table salt
1 tablespoon orange zest (1 orange)
6 tablespoons unsalted butter, cold
and cubed
1
⁄
3
cup fresh or frozen blueberries
(optional)
2
⁄
3
cup buttermilk
1 large egg
2 tablespoons heavy cream
Preheat the Cuisinart
™
Brick Oven to 350°F
on the bake setting with the rack in position
A. Line the baking tray with parchment
paper.
Place the flour, 3 tablespoons of sugar,
baking powder, star anise, salt, and zest in
the work bowl of a Cuisinart
®
Food Processor
fitted with the metal chopping blade. Process
10 seconds. Add the butter to the work bowl
and pulse until the mixture resembles coarse
crumbs.
Pour the mixture onto a clean counter/large
cutting board and add the blueberries. Make
a well in the center of the dry mixture. Whisk
the buttermilk and egg together and slowly
pour the mixture, ¼ at a time, into the well of
the dry ingredients. After each addition use
a pastry cutter to mix the dough together.
Continue to slowly add the liquids to the
dough and mix until the mixture is moist,
but not a wet dough.
Form the dough into a 10-inch long cylinder.
Using a sharp knife, cut into 8 even pieces.
Place on prepared baking sheet. Brush each
scone with heavy cream and top with the
reserved sugar. Bake in preheated oven for
