Cuisinart TOB-40 Spécifications télécharger pdf (Page 12)

2. Combine the ingredients for the crumb topping in a small bowl and mash

with a fork or clean hand, until the butter is evenly distributed. Set aside.

3. For the muffin batter, put the flour, baking powder, salt and cinnamon in a

small bowl and stir to combine.

4. In a separate bowl, using a hand mixer on medium speed, mix the banana,

brown sugar, milk, oil and egg until thoroughly combined. Add the dry

ingredients and nuts and mix with a fork until just combined.

5. Divide the batter evenly among the prepared muffin cups and sprinkle the

crumb topping evenly over each.

6. Bake for 15 minutes, or until a cake tester comes out clean. Let muffins cool

in pan for 5 minutes, then turn onto a wire rack to cool completely.

Nutritional information per muffin:

Calories 338 (52% from fat) • carb. 38g • pro. 5g • fat 20g • sat. fat 4g

• chol. 42mg • sod. 329mg • calc. 94mg • fiber 2g

Lemon-Thyme Scones

A savoury version of this tender breakfast change to favourite.

It is perfect when served with soft scrambled eggs, or as a substitute for rolls

at your next dinner party.

Makes 8 scones

2½ cups (625 ml) unbleached, all-purpose flour

2 tablespoons (30 ml) granulated sugar

2 teaspoons (10 ml) baking powder

1 teaspoon (5 ml) kosher salt

1 tablespoon (15 ml) grated lemon zest

1 tablespoon (15 ml) fresh thyme leaves

6 tablespoons (90 ml) unsalted butter, cold and cubed

⁄3

cup (150 ml) low-fat buttermilk

1 large egg, lightly beaten

2 tablespoons (30 ml) heavy cream, for brushing

1. Preheat oven on Convection Bake at 375°F (190 C) with the rack in the

middle position. Line the baking tray with parchment paper; reserve.

2. Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl

of a Cuisinart

Food Processor fitted with the metal chopping blade. Process

10 seconds to combine. Add the butter to the work bowl and pulse until the

mixture resembles coarse crumbs.

3. In a liquid measuring cup, combine the buttermilk and egg. While pulsing,

gradually add the liquid mixture through the feed tube and pulse until mixture

just comes together.

4. Remove the dough and place onto a clean counter/large cutting board. Form

the dough into a 10-inch (25 cm)-long cylinder. Using a sharp knife, cut into

8 equal pieces. Arrange on prepared baking sheet. Brush each scone with

heavy cream. Bake in preheated oven for about 20 minutes, or until golden

brown.

Nutritional information per scone:

Calories 244 (39% from fat) • carb. 32g • pro. 5g • fat 10g • sat. fat 7g

• chol. 52mg • sod. 139mg • calc. 51mg • fiber 1g

Spicy Baked Eggs in Tomato Sauce

This zesty Italian-inspired dish would make a great addition

to any brunch menu.

Makes 6 servings

2 tablespoons (30 ml) olive oil, divided

4 garlic cloves, finely chopped, plus 1 garlic clove, halved

(for rubbing bread)

1 small onion, finely chopped

¾ teaspoon (3.75 ml) crushed red pepper flakes

2 sprigs fresh basil (10 to 12 large leaves), plus more for garnish

½ teaspoon (2 ml) kosher salt

¼ teaspoon (50 ml) freshly ground black pepper

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Cuisinart TOB-40 Spécifications Page 12

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