Cinnamon Cereal Crunchies Recipes Recipe For Zucchini

ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING

Steps:

• Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
• Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
• In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
• To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
• In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.

CINNAMON CRUNCH ZUCCHINI BREAD

Steps:

• Make the streusel: Combine flour, sugar and cinnamon for the streusel in a small-medium bowl. Add the cold butter and cut it into the flour mix until small crumbs form. Chill in the fridge until ready to use.
• Shred zucchini: Shred the zucchini on a coarse grater and squeeze excess liquid.
• Prep: Preheat your oven to 360°F and line a 5x9 inch loaf pan with baking parchment.
• Mix the dry ingredients: Add all dry ingredients to a large bowl and whisk until well combined.
• Mix the wet ingredients: Add all wet ingredients EXCEPT for the shredded zucchini to a medium bowl or measuring jug. Whisk very well until smooth. Stir in the zucchini.
• Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and fold them in until JUST combined. Do not overmix!
• Finish and bake: Pour the batter into the prepared loaf pan. Top with the streusel, gently pushing it into the batter. Bake for around 50 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 minutes before removing to a cooling rack.

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

CINNAMON CRUNCHIES

Steps:

• Mix margarine, both sugars& egg until light& creamy.
• Stir in oil.
• Add baking soda and salt; mix well.
• Add flour& continue mixing until smooth.
• Stir in chips, oats, cereal and coconut.
• Mix well.
• Drop by teaspoonful onto ungreased baking sheets.
• Bake at 325 degrees for 10-12 minutes.
• Cool for 2-3 minutes before removing from cookie sheet.