FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS
Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.
Provided by SHORECOOK
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
- Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
- Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
- Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g
CRANBERRY ZUCCHINI WEDGES
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 cakes (8 pieces each).
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.
Nutrition Facts : Calories 354 calories, Fat 17g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 264mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY CHUTNEY CROSTINI
Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.-Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.
Nutrition Facts :
ZUCCHINI CROSTINI
Simple and delicious! I can't remember exactly which magazine I got this from--I've had the recipe for so long, but I think it was Parents, or Parenting.
Provided by canarygirl
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
- Remove bread from oven.
- Halve garlic, and rub each half onto a slice of bread.
- Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
- Transfer to a bowl, and mash well.
- Add ricotta, salt and pepper, and mash well again.
- Spread over bread and bake 15 minutes.
- Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.
CRANBERRY-ZUCCHINI MUFFINS
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
Provided by Diet It Up
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
- The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
- Combine the wet team and dry team, add the cranberries and stir until just mixed.
- Spoon the batter evenly into 12 muffin cups.
- Bake for 25-30 minutes.
ZUCCHINI CROSTINI
Categories Cheese Tomato Appetizer Bake Vegetarian Zucchini Simmer Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F..
- In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
- On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
- Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.
CITRUS CRANBERRY ZUCCHINI BREAD
A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!
Provided by JANAI
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g
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