Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 21)

4
position A . Dot the top of the strata with the butter and loosely cover with
aluminum foil . Bake in pr eheated oven for about 15 minutes; remove foil
and bake for an additional 10 minutes, or until the internal temperature of
the strata reaches 160°F .
5 . Remove and serve immediately .
Nutritional infor mation per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g
sat. fat 12g • chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g
Blueberry Cor n Muf fins
A perfect combination of two old-time favorite muf fins .
Makes six muffins
nonstick cooking spray
¹∕³ cup cor nmeal
²∕³ cup unbleached, all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¾ teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon lemon zest
1 large egg, lightly beaten
¼ cup whole milk
3 tablespoons unsalted butter , melted and cooled to
room temperature
¼ cup plain yogurt or sour cr eam, room temperature
½ cup fr esh or frozen (thawed) blueberries
1 . Pr eheat the toaster oven to 400°F on the Bake setting with the rack in
position A .
2 . Lightly coat a six-cup muf fin pan with nonstick cooking spray; reserve .
3 . Put the cor nmeal, flour , salt, baking soda and powder , sugar and zest into a
large mixing bowl . Whisk to combine .
4 . Mix the egg, milk, butter and yogurt/sour cream together . Add to the dry
ingredients and mix until just combined . Gently fold in the blueberries –
you want to be sure not to over-mix the batter .
5 . Divide the batter among the prepar ed muf fin cups .
6 . Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester
comes out clean and the tops of the muffins spring back to the touch .
Nutritional infor mation per muffin:
Calories 182 (35% from fat) • carb. 426g • pro. 4g • fat 7g
sat. fat 4g • chol. 53mg • sod. 225mg • calc. 45mg • fiber 1g
Whole Wheat Banana Chocolate Chip Br ead
A gr eat excuse to have chocolate for breakfast . Of course, if one thinks that it is
too sweet, the chips can be omitted .
Makes one 9 x 5 x 3-inch loaf
1 cup chopped walnuts
nonstick cooking spray
1 cup unbleached, all-purpose flour
1 cup whole-wheat flour
¾ teaspoon baking soda
¾ teaspoon salt
½ cup granulated sugar
½ teaspoon gr ound cinnamon
½ cup semisweet chocolate chips
6 tablespoons unsalted butter, r oom temperatur e
2 large eggs, room temperature
1 teaspoon pur e vanilla extract
3 medium very ripe bananas, mashed
¼ cup plain yogurt or sour cr eam, room temperature