Muffins & Brownies/Two Food Processor Recipes

I love my kitchen appliances and gadgets:)

I used my food processor for two great recipes recently. I got these from a cookbook my mom gave me a long time ago called: Food Processor Techniques by the Editors of Consumer Guide. ©1982

I think I might have already shared this recipe from our lunch here with Nana, Papa, & The Twins but I’m not sure. Papa and Summer could not get enough of these and we all loved them! The adults ate them along with steaming cups of coffee.

Oatmeal Buttermilk Muffins
Makes 1 dozen
1 cup (250 mL) uncooked quick oats
1 cup (250 mL) buttermilk
1 cup (250 mL) all-purpose flour
½ cup (125 mL) packed light brown sugar
1 ½ teaspoons (7 mL) baking powder
½ teaspoon (2 mL) baking soda
½ teaspoon (2 mL) salt
½ cup (125 mL) butter or margarine, melted and cooled to room temperature, or vegetable oil
1 egg

1. Combine oats and buttermilk in large mixing bowl; let stand 30 minutes.
2. Heat oven to 400 degrees F (200 degrees C)
3. Insert steel blade. Measure flour, brown sugar, baking powder, soda and salt into work bowl; process, using on/off technique, until mixed.
4. Combine butter, egg, reserved oats and buttermilk; add to flour mixture in work bowl. Process, using on/off technique 5 or 6 times, just until flour is moistened; do not overprocess (batter should be lumpy).
5. Spoon into 12 greased muffin cups (cups should have 1/3 cup or 80 mL capacity), filling each cup about 2/3 full. Bake until golden and wooden pick inserted in center comes out clean, 20 to 25 minutes. Serve hot.

This next recipe was a huge hit. My 14 - year old daughter is a brownie lover. These chocolate-y, fudge-y, bars transformed a bad day into a smile filled dance. We have made MANY brownie recipes over the years and this has been proclaimed her all time, best ever, most adored yet. She packed extra for friends at school and everyone who ate these went on and on about them. One friend pleaded we make these for her upcoming birthday gift!

Marbled Brownies
Makes 18 large brownies
1 package (8 ounces or 225g) cream cheese, at room temperature, cut into 4 pieces.
2 1/3 cups (580 mL) sugar
5 eggs
½ teaspoon (2 mL) vanilla
1 cup (250 mL) butter, at room temperature
1 cup (250 mL) unsweetened cocoa
1 ½ cups (375 mL) shelled walnuts (I used pecans)
1 cup (250 mL) all-purpose flour
1. Heat oven to 350 degrees F (180 degrees C).
2. Using steel blade, process cheese, 1/3 cup (80 mL) of the sugar, 1 of the eggs and the vanilla until smooth; remove from work bowl and reserve.
3. Using steel blade, process butter and remaining 2 cups (500 mL) sugar until light and fluffy. Add remaining 4 eggs to butter mixture; process until smooth. Add cocoa and nuts to butter mixture; process until nuts are coarsely chopped. Add flour to chocolate mixture ; process, using on/off technique, just until flour is moistened.
4. Spread half of the chocolate batter evenly in greased 13 X 9 X 2-inch (33 X 23 X 5 cm) baking pan. Spoon cream cheese mixture over chocolate layer; top with remaining chocolate batter. Swirl slightly with spoon or spatula. Bake until center is fork to the touch, 35 to 45 minutes. Cool brownies in pain on wire rack; cut into bars.