Crunchy Granola; Main Courses; Fish Tacos - Cuisinart TOA-26 Manual De Instrucciones Y Libro De Recetas

2. Prepare the crumb topping: In a small bowl, mix all 6 ingredients
together with a fork; reserve.
3. Make the muffin batter: Whisk together the flour, baking powder, salt
and cinnamon in a small bowl. In a separate medium-size bowl,
whisk together the banana, brown sugar, milk, oil and egg until well
blended. With a rubber spatula, fold in the dry ingredients and nuts
until just combined.
4. Spoon evenly into prepared muffin cups and top with the reserved
crumb topping.
5. Place muffins in the preheated oven. Start checking the muffins at 12
minutes. Be mindful that the crumb top can get dark quickly. Muffins
are done when evenly golden and a cake tester or toothpick comes
out clean when inserted into the center.
Nutritional information per muffin:
Calories 311 (48% from fat) • carb. 37g • pro. 4g • fat 17g • sat. fat 11g
chol. 42mg • sod. 211mg • calc. 39mg • fiber 1g

Crunchy Granola

Granola is an easy and healthy alternative to packaged cereals.
Accompany this fragrant granola with a scoop of your favorite yogurt
Makes about 4 cups
Nonstick cooking spray
1½ cups rolled oats (not quick cooking)
¾ cup raw nuts (pecans or pistachios work very well)
½ cup unsweetened coconut, shredded or flaked
¼ cup hulled sunflower seeds
¼ cup hulled pumpkin seeds (pepitas)
¼ cup coconut oil, melted
¼ cup pure maple syrup
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
or fruit.
Pinch ground nutmeg
½ cup dried fruit (chopped if larger than berry-sized)
1. Coat the Baking Pan with nonstick cooking spray. Reserve.
2. In a large mixing bowl, combine all ingredients except for the dried
fruit. Spread evenly on the prepared Baking Pan. Transfer to the
AirFryer. Set to Bake at 300°F and bake until nicely toasted, about
20 to 25 minutes, stirring occasionally.
3. When the granola is ready, remove from oven, add the dried fruit and
stir to combine.
4. Cool completely on Baking Pan. Transfer to an airtight container to
store for up to 3 weeks.
Nutritional information per serving (½ cup):
Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat. fat 5g
chol. 0mg • sod. 138mg • calc. 19mg • fiber 4g

Main Courses

Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12 ounces cod, cut into ½-inch, 1-ounce strips
1 teaspoon kosher salt, divided
½ lime
½ cup unbleached, all-purpose flour
1 large egg, lightly beaten
1 cup panko breadcrumbs
Nonstick cooking spray
Olive oil, for spraying
6 corn tortillas
Shredded cabbage
18

Fish Tacos