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37
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
CRUMB
TOPPING:
½ CUP TOASTED PECANS OR
WALNUTS
¼ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
¹
⁄
³
CUP LIGHT BROWN SUGAR
4 TABLESPOONS (½ STICK)
UNSALTED BUTTER, COLD AND
CUT INTO SMALL CUBES
1 TEASPOON GROUND
CINNAMON
¼ TEASPOON KOSHER SALT
MUFFINS
:
1½ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½ TABLESPOON BAKING SODA
½ TEASPOON KOSHER SALT
½ TEASPOON GROUND
CINNAMON
¹
⁄
³
CUP GRANULATED SUGAR
¼ CUP PACKED LIGHT BROWN
SUGAR
¾ CUP BUTTERMILK
¹
⁄
³
CUP VEGETABLE OIL
1 LARGE EGG
1 TEASPOON PURE VANILLA
EXTRACT
1 CUP DRIED CHERRIES
CHERRY CRUMB MUFFINS
A hit at every brunch table.
Makes 12 muffins
Approximate preparation time: 15 minutes plus 20 minutes
for baking
Preheat oven to 400°F. Coat one 12-cup muffin pan with
nonstick cooking spray.
Insert the small chopping blade into the small work bowl of the
Cuisinart
®
Food Processor. Put the nuts for the crumb topping
recipe into the small work bowl and pulse to roughly chop.
Add remaining crumb topping ingredients and pulse to
achieve a crumb-like mixture, about 5 to 6 pulses. Remove
work bowl and reserve.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Process the flour, baking
soda, salt and cinnamon for 10 seconds to sift. Remove and
reserve.
Add the sugars and buttermilk to the work bowl and process
together for about 5 seconds to combine.
Stir together the oil, egg and vanilla in a liquid measuring cup.
With the machine running, pour the liquid ingredients through
the small feed tube and process until combined. Evenly add
the dry ingredients and pulse about 4 to 5 times. Scrape the
work bowl and add the dried cherries, pulse 2 to 3 times to
combine.
Scoop muffin batter evenly into the prepared muffin pan.
Sprinkle the crumb topping evenly on the top of each muffin.
Bake for 18 to 20 minutes, until a cake tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat)
|
carb. 21g
|
pro. 2g
|
fat 7g
|
sat. fat 1g
|
chol. 18mg
|
sod. 258mg
|
calc. 18mg
|
fiber 0g
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