Cuisinart HM-90S Manuale Utente
6
COFFEECAKE MUFFINS
Delicious coffeecake –
in an individual serving!
Makes 12 muffins
nonstick cooking spray
Swirl:
¼
¼
cup packed dark brown sugar
¼ cup
raisins
¼
cup chopped walnuts
1
tablespoon unsweetened cocoa
powder
powder
2
teaspoons ground cinnamon
1
teaspoon instant coffee
Cake:
1½
1½
cups unbleached, all-purpose flour
½
teaspoon baking powder
¼
teaspoons baking soda
¼
teaspoon salt
¼
cup (½ stick) unsalted
butter, room temperature,
cut into tablespoons
butter, room temperature,
cut into tablespoons
½
cup granulated sugar
2 large
eggs
½
cup plus 2 tablespoons plain
yogurt or sour cream
yogurt or sour cream
1
teaspoon pure vanilla extract
1.
Preheat oven to 400°F. Spray a 12-cup
muffin pan with nonstick cooking spray.
muffin pan with nonstick cooking spray.
2.
Combine swirl ingredients together in a
small bowl; reserve.
small bowl; reserve.
3. Put the flour, baking powder, baking
soda and salt together into a large mixing
bowl. Insert the mixing beaters into the
Cuisinart
bowl. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer and mix the dry
ingredients together starting on speed 2
and increasing to 5 to sift well, about 30
seconds total.
and increasing to 5 to sift well, about 30
seconds total.
4.
Put the butter into a mixing bowl and mix
until softened. Add the sugar and mix,
gradually increasing to speed 5, until light
and fluffy, about 3 minutes. Put the eggs,
yogurt or sour cream and vanilla in a small
bowl or liquid measuring cup and mix to
combine.
until softened. Add the sugar and mix,
gradually increasing to speed 5, until light
and fluffy, about 3 minutes. Put the eggs,
yogurt or sour cream and vanilla in a small
bowl or liquid measuring cup and mix to
combine.
5.
Mix wet ingredients into creamed butter
mixture until combined and homogenous.
Pour wet ingredients into the dry ingredi-
ents and mix on low speed until just com-
bined.
mixture until combined and homogenous.
Pour wet ingredients into the dry ingredi-
ents and mix on low speed until just com-
bined.
6.
Spoon ½ of the batter evenly among the
prepared muffin cups. Spoon swirl top-
ping onto batter and then fill cups evenly
with remaining batter. Top muffins with
any remaining swirl topping.
prepared muffin cups. Spoon swirl top-
ping onto batter and then fill cups evenly
with remaining batter. Top muffins with
any remaining swirl topping.
7.
Bake in preheated oven for about 20 to
25 minutes or until cake tester comes out
clean.
25 minutes or until cake tester comes out
clean.
Nutritional information per muffin:
Calories 218 (41% from fat) • carb. 28g • pro. 4g
• fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg
• calc.29mg • fiber 1g
QUATRE ÉPICE TEA CAKE
This traditional French spice blend
gives this cake a nice kick.
Makes one 9x5x3-inch loaf
nonstick cooking spray
2
cups unbleached, all-purpose flour
¾
teaspoon baking powder
¼
teaspoon baking soda
1
teaspoon sea salt
¾
cup packed light brown sugar
½
teaspoon ground cinnamon
¼
teaspoon ground cloves
¼
teaspoon ground nutmeg
¼
teaspoon ground ginger
¼
teaspoon freshly ground
black pepper
black pepper
1
large egg, room temperature
¾
cup reduced fat milk, room
temperature
temperature
1
⁄
3
cup sour cream, room
temperature
temperature
1
teaspoon pure vanilla extract
6
tablespoons unsalted butter,
melted and cooled to room
temperature
melted and cooled to room
temperature
1.
Preheat oven to 350°F. Lightly coat a
9x5x3-inch loaf pan with nonstick cook-
ing spray; reserve.
9x5x3-inch loaf pan with nonstick cook-
ing spray; reserve.
2.
Put the flour, baking powder, baking
soda, salt, sugar and spices in a small
mixing bowl. Insert the mixing beaters
into the Cuisinart
soda, salt, sugar and spices in a small
mixing bowl. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix on
speeds 1 to 2 until combined, about 20
seconds. Reserve.
seconds. Reserve.