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5
¼ cup packed light brown sugar
½ teaspoon orange zest
¾ cup buttermilk
1
⁄3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
1. Preheat oven to 400°F. Lightly coat a
regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put all of the crumb topping ingredients
into a small mixing bowl. Insert the mixing
beaters into the Cuisinart
®
Hand Mixer.
Mix on speed 1 until mixture comes
together, about 30 seconds. Reserve.
3. Put the flour, baking soda, salt and cin-
namon in a medium mixing bowl. Using
the hand mixer on speed 1, blend to sift,
about 20 seconds. Reserve.
4. Put the sugars and zest in a large mix-
ing bowl. Starting on speed 1, gradually
increasing to speed 3, mix until well
combined, about 30 seconds.
5. In a separate mixing bowl, mix the
buttermilk, oil, egg and vanilla. Reserve.
6. Using the hand mixer on speed 1 add
one third of the dry ingredients to the
sugar mixture. Once almost fully mixed in,
add half of the wet ingredients. Repeat,
ending with the last third of the dry
mixture. Add the blueberries and gently
mix until just combined. Spoon evenly
into prepared muffin cups. Sprinkle the
crumb topping evenly on the tops of
each muffin.
7. Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 255 (47% from fat) • carb. 31g • pro. 3g
• fat 14g • sat. fat 4g • chol. 29g • sod. 305g
• calc. 31mg. • fiber 1g
CRANBERRY
“PICK-ME-UP” MUFFINS
Makes 12 muffins
nonstick cooking spray
1¾ cups unbleached, all-purpose flour
½ cup rolled oats (not quick oats)
1 tablespoon flax seeds
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted and
cooled to room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 cup buttermilk, room temperature
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
¾ cup dried cranberries
½ cup toasted, chopped walnuts
1. Preheat oven to 400°F. Lightly coat a
regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put the flour, oats, flax seeds, baking
powder and soda, salt and cinnamon
in a medium mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speed 1 until combined,
about 20 seconds. Reserve.
3. Put the butter and sugars in a large mix-
ing bowl. Starting on speed 3, gradually
increasing to speed 4, mix until lightened
and well-combined, about 1½ minutes.
4. In a small bowl, mix the buttermilk, eggs
and vanilla together. Using the hand
mixer on speed 1 add one third of the dry
ingredients. Once almost fully mixed in,
add half of the wet ingredients. Repeat,
ending with the last third of the dry
mixture. Add the cranberries and wal-
nuts and gently mix until just combined.
Spoon evenly into prepared muffin cups.
5. Bake in the preheated oven for about 30
minutes, or until a cake tester comes out
clean.
Nutritional information per muffin:
Calories 280 (27% from fat) • carb. 46g • pro. 6g
• fat 9g • sat. fat 3g • chol. 46mg • sod. 362mg
• calc. 49mg • fiber 2g
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