2 cups flour ½ cup chopped walnuts
½ cup sugar ½ cup raisins or chocolate chips
1 tablespoon baking powder 2 eggs, beaten
1 teaspoon salt ½ cup oil
Grated lemon peel of one lemon 1 cup shredded zucchini
Preheat the oven to 400 degrees. Lightly grease a 12 cup muffin pan.
Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins. In a smaller bowl, combine the eggs, milk and oil. Make a well in the center of the dry ingredients and add the liquid, stirring just enough to combine. Fold in the zucchini.
Spoon the batter into the prepared muffin pan and bake for 20 to 25 minutes or until the muffins spring back when they are gently pressed. Remove from the oven, let them cool for 5 minutes and then turn them out of the pan to finish cooling.
This recipes was adapted from King Arthur Flour Baker’s Companion
February 22 2010 | Recipes | No Comments »
3 cups shredded beets 3-4 ounces unsweetened chocolate
2 cups sugar 4 eggs
2 cups flour 1 teaspoon vanilla
2 teaspoons baking powder ¼ cup oil
1 teaspoons baking soda
½ teaspoon salt
Scrub and cut the tops and ends off the beets, peel if desired, shred the beets and set aside. Melt the chocolate over low heat or in the microwave. Let the chocolate cool. Heat the oven to 325 degrees and lightly grease two 9-inch cake pans. Whisk the dry ingredients together. Beat the eggs, oil and vanilla together and add the cooled chocolate, mix well. Add the flour mixture and the beets alternately to the egg mixture and mix well. Pour into the prepared pans. Bake 40 to 50 minutes until a fork inserted in the center comes out clean. Cool and frost with powdered sugar or with a cream cheese or chocolate frosting.
This recipe is adapted from: Asparagus to Zucchini, Madison Area Community Supported Agriculture Coalition.
February 04 2010 | Recipes | No Comments »