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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 (175 ml) unbleached, all-purpose flour
¼
cup (60 ml) whole-wheat flour
¾
teaspoon (3.75 ml) table salt
¼
teaspoon (1 ml) baking soda
½
teaspoon (2 ml) baking powder
½
teaspoon (2 ml) ground cinnamon
¼
cup (60 ml) unsalted butter, room temperature
¼
cup (60 ml) packed light brown sugar
1
large egg, lightly beaten
2½
tablespoons (40 ml) honey
1
teaspoon (5 ml) pure vanilla extract
2 /
cup (150 ml) lowfat buttermilk
3
½
cup (125 ml) dried cranberries
¼
cup (60 ml) wheat germ
Preheat the Cuisinart
Convection Toaster Oven Broiler to 375°F (190°C)
®
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 (22 .86 cm) deep-dish quiche, 8 to 12 servings
½
recipe pâte brisée (see page 24)
6
ounces (170 g) sweet Italian sausage, casings removed
2
tablespoons (30 ml) unsalted butter or olive oil
2
garlic cloves, finely chopped
2
cups (500 ml) packed baby spinach
½
teaspoon (2 ml) table salt, divided
½
teaspoon (2 ml) black pepper, divided
1
cup (250 ml) whole milk
1
cup (250 ml) heavy cream
4
large eggs
3
ounces (85 g) fontina
Roll out the dough into a 10-inch (25 cm) disc about
thick . Fit into an ungreased 9-inch (22 .86 cm) deep-dish pie plate . Chill in
refrigerator for about 20 minutes .
Preheat the Cuisinart
Convection Toaster Oven Broiler to 350°F (176°C)
®
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
8
1 / 8
-inch (0 .3 cm)
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