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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
2
/
3
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
combined. 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 24)
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, divided
½ teaspoon black pepper, divided
1 cup whole milk
1 cup heavy cream
4 large eggs
3 ounces fontina
Roll out the dough into a 10-inch disc about
1
/
8
-inch thick. Fit into
an ungreased 9-inch deep-dish pie plate. Chill in refrigerator for about
20 minutes.
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 preheated oven for 20 to 22 minutes, or until the dough under the