4.0
Owner's of the Cuisinart Blender CSB-80 gave it a score of 4.0 out of 5. Here's how the scores stacked up:
19
4. Add the brown sugar and egg to the shredded zucchini; mix to fully
combine. Add the remaining ingredients and mix to just combine.
Spoon evenly into prepared muffin cups.
5. Bake in the preheated oven for about 25 minutes, or until a cake
tester inserted comes out clean.
Nutritional information per muffin:
Calories 318 (54% from fat) • carb. 33g • pro. 5g • fat 20g • sat. fat 2g
• chol. 35mg • sod. 284mg • calc. 94mg • fiber 2g
Tapenade
A traditional French condiment. Serve alongside crackers or
a nice crusty bread.
Makes about 1 cup
1 large garlic clove
3 tablespoons packed fresh parsley
1½ cups pitted black olives (Kalamata or Niçoise work very well)
1
3
cup pitted green olives
¼ cup capers, drained and rinsed
½ tablespoon fresh lemon juice
½ tablespoon Dijon-style mustard
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1. Insert the chopping blade into the work bowl. Add the garlic and
parsley; process for about 5 to 10 seconds to chop. Scrape the work
bowl. Add the olives and capers; pulse 12 to 15 times to chop. Add
the lemon juice, mustard and pepper; process for 10 to 15 seconds,
stopping to scrape down the sides of the bowl as necessary.
2. With the motor running, add the olive oil through the feed tube and
process until a thick paste forms and is homogenous, about 20
seconds.
Nutritional information per serving (1 tablespoon):
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 186mg • calc. 14mg • fiber 1g
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