B&D Toaster Oven Review and Blueberry Cornbread Muffins

I received my Black and Decker Toaster Oven from CNS stores last week.

I have to say that it shipped really fast, so kudos to them! Pretty sleek.  This is also a convection oven, which is pretty cool.  We were doing the standard bread toasting in it at first, but I wanted to see how the convection works.  A couple really nice features on this toaster oven are the long timer option (60 minutes) plus an “always on” option.  Good for baking things that need a longer time.

Not impressed with the baking tray, as it seems flimsy:

Seeing as we are awash in blueberries and I wanted to test the convection properties of this oven, I decided to play around with a buttermilk blueberry corn muffin!

Ingredients:

  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tablespoons of sugar
  • 2 tablespoons of unsweetened applesauce
  • 1/3 cup cornmeal
  • 2/3 cup of whole wheat flour
  • 2 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 tsp cinnamon
  • 1/2 cup of fresh blueberries

Spray a 6-cup muffin tin with nonstick spray (or use cupcake liners).  Preheat oven to 350 F.

In a medium size bowl, mix together the flour, cornmeal, baking powder, cinnamon, and salt and set aside.

In a small bowl, whisk together the buttermilk, egg, applesauce, and sugar.

Add the wet ingredients all at once to the dry ingredients:

Mix until just barely combined and then fold in the blueberries.  It is really important not to over mix this.

Divide up into the 6 muffin cups:

They will be pretty full.  Pop into the oven – or into the toaster oven:

I could hear the convection fan cycle on and off while this baked.  Guess that means it works 😀

Bake these for 20 to 25 minutes until a toothpick comes out clean.

Voila!

One nice thing about the convection as that the tops didn’t burn like can happen in a regular toaster oven.

Muffin stats:

Calories: 115 per muffin (awesome!!)

Fat: 1.5 g

Carbs: 22.5 g

Fiber:  2.5 g

Protein: 4 g

Best served warm.  These are a nice dense muffin.  With the low calorie count, these make a great snack (or have 2 for breakfast 😀 )

** Disclaimer:  I was provided a gift certificate to review a product from CSN stores.  All opinions are my own, however.

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9 thoughts on “B&D Toaster Oven Review and Blueberry Cornbread Muffins

  1. debby

    That’s an awesome recipe. I will definitely try it, although might try oat flour–trying to minimize wheat. Stats are impressive.

    Reply
  2. Tara

    I made these muffins tonight and they turned out awesome! Like cornbread, not too sweet but dense and flavourful. The blueberries add just the right touch – I’ll definitely make them again, so thanks for the recipe!

    Reply
  3. Karina

    oh my goodness, those look so good! I can’t wait to try this out; I already printed out the recipe! 🙂

    I hope to surprise my hubby with these on the weekend, hehe.

    Reply

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