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22
Transfer dough to a lightly floured surface and
punch dough down. Roll into a 50 x 30cm
rectangle. Spread with the softened butter (1½
tablespoons), sprinkle with cinnamon/sugar
mixture and top with raisins. Beginning on long
side (this is easiest if it is the side closest to
you) roll dough up tightly and pinch seam to
seal. Using a sharp knife, cut into 18 slices
(about 2cm thick).
Pour melted butter evenly into a 33 x 23cm
baking pan. Sprinkle brown sugar and
remaining pecans over butter. Place buns, cut
side up, in pan. Cover with plastic wrap coated
with cooking spray and let rise in a warm place
for 40 minutes. While buns are rising, preheat
oven to 190°C.
Bake until tops are well browned, about 30
minutes. Remove from oven and invert pan
immediately onto serving plate, allowing sugar
mixture to drip onto buns. Scrape any
remaining sugar/nut mixture onto buns and
serve warm.
Nutritional analysis per sticky bun:
Calories 259 (38% from fat) • carb. 36g • pro. 4g
• fat 11g • sat. fat 5g • chol. 32mg • sod. 109mg • fibre 1g
Apple Oat Bran Muffins
The diced apples in these oat bran muffins offer a
pleasant, unexpected sweetness.
Makes 24 muffins
Nonstick cooking spray
1 cup oat bran
½ cup unbleached,
all-purpose flour
½ cup whole-wheat flour
1½ tablespoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter,
cut into 2 cm pieces and at room
temperature
¼ cup, plus 2 tablespoons packed light
brown sugar
1 large egg
1 cup buttermilk
1 teaspoon pure vanilla extract
½ cup applesauce
1 Granny Smith apple, peeled, cored and
cut into 1cm cubes
½ cup roughly chopped walnuts
Preheat oven to 190°C. Line muffin/cupcake
pan with paper liners. Generously spray liners
with nonstick cooking spray. Set aside.
Stir together the oat bran, flours, baking
powder, cinnamon and salt in a small bowl.
Reserve.
Put butter and sugar into the Cuisinart
®
mixing
bowl. Insert the flat mixing paddle and mix on
Speed 2 to slightly break up, then increase to
Speed 5 to cream until light and fluffy, about
2½ to 3 minutes. Scrape down the entire bowl
if necessary.
Decrease speed to 3 and add the egg. Mix
until fully incorporated. Scrape down the entire
bowl.
Decrease speed to 2 and add the reserved
flour mixture. Mix until combined. Scrape the
bowl. Add buttermilk and vanilla extract. Mix
until combined, about 1 minute.
Decrease speed to 1 and fold in the
applesauce. Add the cubed apples and
walnuts and mix to fold in.
Scoop batter evenly into prepared muffin/
cupcake pan. Bake until deep golden in colour
and a cake tester comes out completely clean.
Remove from oven and cool on wire rack until
very cool, about 15 minutes; remove from pan
and allow to cool completely.
TIP: The liners will remove more easily the
longer the muffins cool.
Nutritional analysis per muffin:
Calories 81 (38% from fat) • carb. 11g • pro. 2g
• fat 4g • sat. fat 2g • chol. 16mg • sod. 143mg
• calc. 36mg • fibre 1g
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