Blueberry Muffins; Cinnamon Sugar Doughnut Bites - Cuisinart TOA-60 Manual De Instrucciones

4 . Set to Bake at 350°F for 35 minutes . Cook until apples are tender
and tops are crispy and browned .
Nutritional information per apple:
Calories 243 (31% from fat) • carb. 42g • pro. 3g • fat 9g • sat. fat 4g • chol. 15mg
sod. 38mg • calc. 21mg • fiber 7g

Blueberry Muffins

A favorite muffin, these are quick to put together, and baking them in
the Cuisinart AirFryer Toaster Oven brings them to the table quickly .
®
Makes 6 muffins
1 cup plus 1 tablespoon unbleached, all-purpose flour, divided
1½ teaspoons baking powder
¼ teaspoon kosher salt
Pinch ground cinnamon
4 tablespoons (½ stick) unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
½ teaspoon pure vanilla extract
¼ cup whole milk
1 cup blueberries, fresh or frozen
Softened butter or nonstick cooking spray
1 . Put 1 cup of the flour, baking powder, salt and cinnamon into a
mixing bowl . Whisk to combine; reserve .
2 . Put the butter and sugar into a large mixing bowl . Using a hand
mixer, mix the two together until light and creamy . Gradually add the
egg and vanilla extract; mix on low to fully combine .
3 . Alternating between the two, add the dry ingredients and the milk in
a few additions, starting and ending with the dry ingredients . Gently
mix to just combine .
4 . Toss the blueberries with the tablespoon of flour and then add to the
batter . Gently fold to combine .
5 . Fit the oven with the rack in Position 1 . Lightly coat a 6-cup muffin
tin with the butter or cooking spray . Scoop the batter into the tin –
they may be very full . This is OK .
6 . Set to Bake at 325°F for 25 minutes . After 5 minutes, place muffins
in preheated oven . Muffins are finished when lightly golden and
spring back to touch . Serve immediately, or store, covered, at room
temperature for up to 3 days .
Nutritional Information per muffin:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg
sod. 500mg • calc 19mg • fiber 1g

Cinnamon Sugar Doughnut Bites

Not that they will likely hang around, but these doughnuts are best
eaten just after cooking .
Makes 16 doughnuts
¾ teaspoon active dry yeast
½ teaspoon plus 1½ teaspoons granulated sugar, divided
1 tablespoon warm whole milk (105°F to 110°F)
¾ cup bread flour, plus more for mixing (up to ¼ cup)
2 pinches kosher salt
2 pinches ground cinnamon
Pinch ground nutmeg
1 large egg, lightly beaten
2 tablespoons buttermilk
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter, room temperature and cubed
Nonstick cooking spray
Melted butter for finishing (approximately 2 tablespoons)
Cinnamon sugar, for finishing (if preparing at home, combine
¼ cup granulated sugar with 1 tablespoon ground cinnamon)
1 . In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in the
warm milk . Let stand 5 to 10 minutes, or until mixture is foamy .
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