5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
50
¼ teaspoon table salt
1 medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically
¹⁄
³
cup walnut halves, shells removed
3 strips orange zest
2
⁄
³
cup fi rmly packed dark brown sugar
¾ cup fat-free milk
1 large egg
¼ cup vegetable oil
½ cup raisins
Line 12 standard muf n cups with paper liners. Preheat oven to 375°F. In a small bowl
combine our, bran akes, baking powder, cinnamon and salt; reserve.
Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using
medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about
7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about
20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5
to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until our is just
mixed in, about 5 times.
Fill muf n cups ¾ full with batter. Bake until light golden brown on top and a toothpick
inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and
cool on wire rack.
Nutritional information per muffi n:
Calories 205 (32% from fat) • carb. 32g • pro. 4g • fat 7g • sat. fat 1g
• chol. 18mg • sod. 213mg • calc. 92mg • fi ber 2g
Mocha-Pecan Coffee Cake
This do-ahead coffee cake will be a favorite for brunch.
Makes 16 servings
nonstick cooking spray
½ cup pecan halves
¹⁄
³
cup semisweet chocolate chips
3 tablespoons fi rmly packed light brown sugar
¾ teaspoon instant coffee granules
1½ cups unbleached, all-purpose fl our
1½ teaspoons baking powder
¼ teaspoon table salt
1¹⁄
³
cups granulated sugar
¾ cup unsalted butter, in 1-inch pieces
1 large egg
¾ teaspoon pure vanilla extract
¾ cup plus 2 tablespoons lowfat sour cream
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