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15 seconds. Pour over the dry ingre d i e n t s ,
and use Speed 1 to fold in until the
i n g red ients are just moistened. Scoop into
the pre p a red muffin cups. Bake in the
p reheated oven: 18-20 minutes for re g u l a r
m u ffins, 14-16 minutes for mini-muff i n s ,
until lightly browned and springy to touch
in the center. Serve warm with Maple
Orange Butter. Muffins may be made
ahead and frozen; thaw and warm before
s e rv i n g .
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g • pro. 5g
• fat 5g • sat. fat 3g • chol. 46mg • sod. 208mg
• calc. 141mg • fiber 1g
MAPLE ORANGE BUTTER
Maple Orange Butter also makes a
g reat spread for pancakes, waff l e s ,
biscuits or scones.
Makes
3
⁄
4
c u p
1
⁄
2
cup unsalted butter, room
temperature
2 tablespoons maple syrup (not
pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 5 to beat butter in a mixing
bowl until light and fluff y, about 1 minute.
Add maple syrup and orange zest, beat on
Speed 5 for 1 minute longer until fluffy and
completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g • pro. 0g
• fat 8g • sat. fat 5g • chol. 21mg • sod. 1mg
• calc. 6mg • fiber 0g
DOUBLE CHOCOLATE GRAHAM
O AT COOKIES
Makes about 45 three-inch cookies
1 cup graham cracker crumbs
1 cup rolled oats (regular, not quick-
cooking)
1
1
⁄
2
cups all-purpose unbleached flour
1 teaspoon baking soda
1
⁄
2
teaspoon salt
1 cup unsalted butter, cut in 16
pieces, at room temperature
3
⁄
4
cup granulated sugar
3
⁄
4
cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1
2
⁄
3
cups (11-ounce package) semi-
sweet or milk chocolate morsels
P reheat oven to 350°F. Line baking sheets
with parchment paper or a nonstick baking
sheet liner.
In a small bowl, combine graham cracker
c rum bs, oats, flour, baking soda, and salt.
Mix on Speed 1 for 15 seconds; re s e rv e .
Place the butter and both sugars in a larg e
bowl. Mix on Speed 1 until cre a m y, about
45 to 60 seconds. Mix on Speed 3 until
c rea med and smooth, about 1 minute. Mix
in eggs and vanilla, 30 seconds on Speed
2. Add the flour mixture in 2 additions,
mixing on Speed 2. Add chocolate
morsels, mix on Speed 2 until combined,
about 20 seconds.
D rop by rounded spoonfuls (2 tablespoons;
for ease you may use a #40 ice cre a m
scoop) onto pre p a r ed baking sheets. Bake
for 9-11 minutes, or until set. Cool for 2
minutes on baking sheets, then remove to
w i re racks to cool completely.
N o t e : For a cookie with nuts, substitute
half or all of the chocolate morsels with
chopped nuts.
Nutritional information per cookie:
Calories 154 (42% from fat) • carb. 21g • pro. 2g
• fat 7g • sat. fat 4g • chol. 20mg • sod. 134mg
• calc. 37mg • fiber 1g
LEMON WHITE
C H O C O L ATE CHIP
M A C A D A M I A NUT COOKIES
Makes 40 cookies
(using 2-tablespoon scoop)
2
1
⁄
4
cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon finely grated lemon
zest (yellow only – no white)
3
⁄
4
cup granulated sugar
1
⁄
2
cup packed brown sugar
1 cup unsalted butter, cut in
1
⁄
2
-inch slices, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure lemon extract
1
⁄
2
teaspoon pure vanilla extract
2
⁄
3
cup white chocolate chips
2
⁄
3
cup chopped toasted macadamia nuts
Place flour, baking soda, salt and lemon
zest in a medium bowl. Mix using Speed
6
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6
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