CINNAMON-HONEY MUESLI
From Prevention magazine booklet, "Anti-Aging Nutrients", this is very good! Fresh, healthy, and easy! Cooking time is sitting time.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the oats, milk, apple juice or pear juice and currants or raisins.
- Stir in 1/2 tbls.
- of the honey.
- Set aside to soak for 30 minutes.
- Stir in the pears and hazelnuts.
- Divide between 2 cereal bowls.
- In a cup, combine the yogurt, vanilla, cinnamon and cardamom.
- Add the remaining 1 tbls.
- honey.
- Spoon over the muesli.
- Top with the blueberries and strawberries.
- Serves 2.
- Enjoy!
ZUCCHINI HONEY CAKE
This recipe comes from a Home Cooking magazine. I make it quite a lot, especially in the fall when there is lots of zucchini around, it has a wonderful honey taste, and very moist.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Set oven rack to second lowest position.
- Oil and flour 2 medium or 3 mini loaf pans.
- In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
- Add zucchini and vanilla, mix.
- Sift dry ingredients, then add to egg mixture.
- Fold in nuts or raisins.
- Pour batter into prepared pan about 3/4 full.
- Bake for about 1 hour or until cake tests done.
ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!
Provided by Beth Stauffer
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g
ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING
A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.
Provided by Jerrelle Guy
Categories breakfast, snack, finger foods, pastries
Time 45m
Yield 12 servings
Number Of Ingredients 15
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 ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Provided by Camille Beckstrand
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
CINNAMON ZUCCHINI BREAD
"The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt." -Kathie Meyer, Round Rock, Texas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 174 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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