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14
Cranberry Nut Muffins
Perfect around the holidays. Have a batch
or two of these ready for your guests
for breakfast.
Makes 4 muffins
nonstick cooking spray
(if not using liners)
2
⁄3
cup unbleached, all-purpose flour
¼ teaspoon sea or kosher salt
½ teaspoon baking powder
1
⁄8
teaspoon baking soda
¼ teaspoon ground cinnamon
¼ cup packed light brown sugar
¼ cup dried cranberries
2 tablespoons chopped pecans or
walnuts
1 large egg, lightly beaten
¼ cup whole milk
¼ teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted,
cooled to room temperature
1. Preheat the Cuisinart
®
Oven Central
™
to
350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.
2. Put the flour, salt, baking powder, baking
soda, cinnamon and brown sugar into a
mixing bowl. Whisk to combine. Stir in the
cranberries and pecans. Reserve.
3. In a small bowl or liquid measuring cup, mix
the egg, milk, vanilla and butter. Add to the
dry ingredients, mixing until just combined –
do not over-mix or muffins will be dense.
4. Transfer the batter to the prepared cupcake
pan. Bake for 20 to 24 minutes, or until a
cake tester comes out clean and the tops of
the muffins spring back to the touch.
Nutritional information per muffin :
Calories: 263 (32% from fat) • carb. 35g • pro. 3g
• fat 10g • sat. fat 5g • chol. 63mg • sod. 207mg
• calc. 38mg • fiber 1g
Skewer
Chicken Satay
Served with a side of jasmine rice, these
chicken kebabs are irresistible.
Makes 2 servings (2 kebabs each)
1 stalk lemon grass, cut into ½-inch
pieces
1 garlic clove
1 small shallot, cut into 1-inch pieces
1-inch piece fresh ginger, peeled
and halved
¼ teaspoon fish sauce
2 tablespoons peanut oil
1 tablespoon natural peanut butter,
creamy or chunky
1 tablespoon packed dark brown
sugar
1 teaspoon ground coriander
¼ teaspoon sea or kosher salt
¾ pound chicken breast, cut into
twenty 1- to 2-inch pieces
1. Insert the metal chopping blade into a
Cuisinart
®
food processor or chopper.
Process the lemon grass, garlic, shallot
and ginger in the work bowl until finely
chopped. Add the remaining ingredients,
except for the chicken, and process until
fully combined. Transfer to a shallow baking
dish. The mixture will be very thick and
paste-like. Add the chicken pieces and toss
to fully coat. Cover and refrigerate for a
minimum of two hours and up to overnight.
2. Once chicken has marinated, preheat
the Cuisinart
®
Oven Central
™
, fitted with
the baking pan, to 450ºF. Thread the four
skewers with the marinated chicken. Fit
skewers into place as instructed on page 4
of the instruction booklet. Cover and cook
until fully cooked through, about 12 minutes.
3. Serve immediately over jasmine rice.
Nutritional information per serving
(based on 2 kebabs):
Calories: 392 (51% from fat) • carb. 13g • pro. 36g
• fat 23g • sat. fat 4g • chol. 100mg • sod. 817mg
• calc. 28mg • fiber 1g