citrus zucchini walnut muffins

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* Exported from MasterCook *

 

Citrus Zucchini Walnut Muffins

 

Recipe By :Kitchen Path Recipes 2002 Hanneman

Serving Size : 15 Preparation Time :0:00

Categories : Muffins {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

LARGE BOWL:

1 egg

2 egg whites -- (or 1 whole egg)

2 tablespoons molasses

2/3 cup sugar

1/2 cup corn oil

grated zest of 1 orange

2 tablespoons fresh lemon juice

2 cups grated summer squash

(1 1/2 cups for 12 muffins)

SMALL BOWL (CUISINART):

1/2 cup walnut halves -- (toasted, opt.)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon pumpkin pie spice

1/8 teaspoon ground mace -- or less

 

CUISINART/SMALL BOWL: Add the nuts, flour, baking powder and soda, salt and

spice to a food processor container fitted with the metal blade. Process until

the nuts are chopped. Transfer to a small bowl.

 

LARGE BOWL: Combine all the wet, large bowl ingredients except the squash.

 

CUISINART: Trim zucchini and/or crookneck or yellow summer squash. Peel if

necessary (crookneck). Fit the food processor with a shredded blade. Shred the

squash and measure. Add to the bowl and fold to mix.

 

ADD dry to the wet mixtures and fold together gently until just mixed. Spoon

into paper lined muffin tin.

 

BAKE preheated 400F for 20 minutes (test after 15). Let stand on rack to cool

for 10 minutes or longer before serving.

 

VARIATIONs:

* Original: omit nuts and molasses; use zest and juice 1 large lemon; limit

spice to nutmeg; use the lesser amount squash and only zucchini.

* Ideas: Mix sugars: half light brown and half granulated white. Add dried

fruit, such as dried cherries, cranberries, apricots (softened).

 

Description:

" Tested "

Source:

" Wild About Muffins by Angela Clubb 1985 (published by Barron's) "

S(Archived):

" Hanneman 2002-07-14 "

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Per Serving (excluding unknown items): 198 Calories; 10g Fat (43.9% calories

from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol;

156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : As snack or bread; along, with omelette; with soup or salad.

 

NOTES : These may surprise you: very delicate flavor, light and not too sweet.

 

Nutr. Assoc. : 0 0 0 0 0 0 1012 0 5663 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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