Manual Cuisinart TOB-60 (page 7 of 27) (English)

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RECIPES

Cranberry Bran Muffins

Start your morning off with one of these deliciously hearty muffins.

Makes 6 muffins

nonstick cooking spray

¾ cup unbleached, all-purpose flour

¼ cup whole-wheat flour

¾ teaspoon table 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

cup lowfat buttermilk

½ cup dried cranberries

¼ cup wheat germ

Preheat the Cuisinart

Convection Toaster Oven Broiler to 375°F on the

convection setting with the rack in position A. Lightly coat a 6-cup muffin

tin with nonstick cooking spray. Reserve.

In a small mixing bowl, add the flours, salt, baking soda, baking powder

and cinnamon. Whisk to combine; reserve.

Using a Cuisinart

hand or stand mixer fitted with the paddle/beating

attachment(s), 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 com-

bined. 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.

Pour 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

Great for a Sunday brunch, this quiche will please any crowd.

Makes one 9-inch deep-dish quiche, 8 to 12 servings

½ recipe pâte brisée (see page 23)

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 table salt

½ teaspoon black pepper

1 cup whole milk

1 cup heavy cream

4 large eggs

3 ounces fontina

Roll out the dough into a 10-inch disc that is about

-inch thick. Fit into an

ungreased 9-inch deep-dish pie plate. Chill in refrigerator for about 20 min-

utes.

Preheat the Cuisinart

Convection Toaster Oven Broiler to 350°F on the

bake function with the rack in position A. 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 pre

heated oven for 20 to 22 minutes, or until the dough under the parchment

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Cuisinart TOB-60 Manual

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