Kathies Zucchini Muffins Food

KATHIE'S ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400.
• Combine first 7 ingredients in large bowl (through salt); stir with whisk.
• Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
• Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
• Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
• Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
• Bake at 400 for 15 minutes (start checking on them by 12 min).
• Remove from pans immediately; cool on a wire rack. Enjoy!

ZUCCHINI-PINEAPPLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

KATHIE'S ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400°.
• Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
• Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.