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