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21
6.
Reduce to Speed 1 and add in the diced
apples and walnuts and mix to fold.
7.
Scoop batter evenly into prepared muffin
pan. Bake until deep golden in color and a
cake tester comes out completely clean,
about 16 to 18 minutes.
8.
Remove from oven and cool on wire rack
until very cool, about 15 minutes; remove
from pan and allow to cool completely.
Nutritional analysis per muffin:
Calories 145 (40% from fat) • carb. 19g • pro. 3g
fat 7g • sat. fat 4g • chol. 31mg • sod. 116mg
calc. 31mg • fiber 1g
Banana Chocolate-Chip
Bread
The secret to soft banana bread is a light mixing
hand. Although the Cuisinart
®
Stand Mixer is tough
enough for your heaviest breads, the lower speeds
ensure delicate mixing and folding.
Makes one 9-inch loaf
1
1
/
3
cups unbleached, all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoons (¾ stick) butter, cut into
1-inch pieces, plus more for buttering
pan
2
/
3
cup granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
2 medium ripe bananas, cut into 1-inch
pieces
½ cup mini chocolate chips
1.
Preheat oven to 350°F. Generously butter a
9-inch loaf pan.
2.
Combine the flour, baking soda, baking
powder and salt in a medium bowl. Reserve.
3.
Put butter and sugar into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle
and mix on Speed 4 until creamy, about 2
minutes, stopping to scrape down the sides
of the bowl as necessary.
4.
Reduce to Speed 3. Add eggs, one at a
time, and mix until each is incorporated.
Scrape the entire bowl. Add vanilla extract
and then the bananas and continue to mix
until bananas are well combined, about 1
minute. Scrape the bowl.
5.
Add flour mixture and mix until just
combined. Scrape the bowl well, add
chocolate chips and mix to fold. Transfer the
batter to the prepared loaf pan.
6.
Bake until deep golden brown and a cake
tester comes out clean, about 40 minutes.
Remove from oven and cool on wire rack
until cool to the touch; remove from pan and
allow to cool completely.
Nutritional analysis per serving (based on 12 servings):
Calories 210 (38% from fat) • carb. 31g • pro. 3g
fat 9g • sat. fat 6g • chol. 51mg • sod. 190mg
calc. 9mg • fiber 1g
Blueberry Buttermilk
Crumb Cake
This coffee cake is guaranteed to receive rave
reviews.
Makes one cake, 12 servings
Nonstick cooking spray
Crumb Topping:
¾ cup unbleached, all-purpose flour
½ cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cut
into 1-inch pieces and at room
temperature
1½ teaspoons ground cinnamon
½ teaspoon pure vanilla extract
Pinch kosher salt
Buttermilk Cake:
1
1
/
3
cups unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
1
/
3
cup (5 tablespoons + 1 teaspoon)
unsalted butter, cut into 1-inch pieces
and softened to room temperature
2
/
3
cup granulated sugar
1 large egg, at room temperature
½ teaspoon pure vanilla extract
1
/
3
cup buttermilk
1 cup fresh blueberries
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