KITCHENAID KSMc50 - Manual (Page 64)

62
Baking powder Biscuits
2 cups all-purpose
flour
4 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 ⁄
3
cup shortening
2 ⁄
3
cup low-fat milk
Melted margarine or
butter, if desired
Place flour, baking powder, salt, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about minute. Stop and scrape bowl.
Add milk. Turn to Stir Speed and mix until dough starts
to cling to beater. Avoid over beating. Turn dough onto
lightly floured surface and knead about 20 seconds, or
until smooth. Pat or roll to ⁄
2
-inch thickness. Cut with
floured 2-inch biscuit cutter.
Place on greased baking sheets and brush with melted
margarine, if desired. Bake at 450°F for 2 to 5 minutes.
Serve immediately.
Yield: 2 servings ( biscuit per serving).
Per serving: About 35 cal, 3 g pro, 7 g carb,
6 g fat, mg chol, 83 mg sod.
Bran Muffins
1 cup boiling water
1 cup wheat bran
1 cup firmly packed
brown sugar
1 ⁄
2
cup sugar
1 ⁄
2
cup shortening
2 eggs
2 cups buttermilk
1 teaspoon vanilla
2
1 ⁄
2
cups all-purpose
flour
2 1 ⁄
2
teaspoons baking
soda
1 teaspoon baking
powder
1 ⁄
2
teaspoon salt
2 cups bran cereal
flakes
Pour boiling water over bran in small bowl. Set aside.
Place brown sugar, sugar, and shortening in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 4
and beat about minute. Add eggs. Turn to Speed 4
and beat about 30 seconds. Add buttermilk and vanilla.
Turn to Stir Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt. Turn to
Stir Speed and mix about 30 seconds. Stop and scrape
bowl. Turn to Stir Speed and mix about 30 seconds
longer. Gradually turn to Speed 4 and beat about
minute. Add moistened bran and bran cereal flakes.
Turn to Stir Speed and mix about 30 seconds, or until
ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until toothpick
inserted in center comes out clean. Remove from pans
immediately. Serve warm.
Yield: 24 servings ( muffin per serving).
Per serving: About 70 cal, 3 g pro, 29 g carb,
5 g fat, 9 mg chol, 242 mg sod.
tip: Batter can be refrigerated in tightly covered container
up to week.