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Full Online Book HomeLearning KitchenBread - Muffins Pineapple Zucchini
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Bread - Muffins Pineapple Zucchini Post by :Jazztronix Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1253

Click below to download : Bread - Muffins Pineapple Zucchini (Format : PDF)

Bread - Muffins Pineapple Zucchini

3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups coarsly shredded zucchini
1 can 8 1/2oz. crushed pineapple (drained)
3 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. each cinnamon and ground cloves
3/4 tsp. nutmeg
1/2 cup finely ground pecans

Preheat oven to 350.

Beat eggs in large mixing bowl until frothy. Beat in sugar, oil, and vanilla, continue until thick and foamy.

Add soda, baking powder, salt, spices, and flour. Stir in pecans, pineapple and zucchini.

Put 2/3 of amount into each lined muffin cup.
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Bread - Muffins (pumpkin) Bread - Muffins (pumpkin)

Bread - Muffins (pumpkin)
1 can pumpkin 2/3 cup dry nonfat powdered milk 2 eggs 1/2 cup grated carrots 1 teaspoon vanilla 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 4 Tablespoons raisins or apple (optional) 1 teaspoon baking soda 6 Tablespoons all-purpose flour 6 - 8 pkgs. Sweet n Low (do not use Equal) Preheat oven to 350.Mix together above ingredients. Pour into 12 muffin cups sprayed with Pam (Don't use muffin papers). Bake for 20 - 25 minutes. 1 serving = 6 muffins 1 Protein, 1 Bread, 1 Milk, 1 Fruit

Bread - Muffins Pineapple Tea Cakes With Thomas Bread - Muffins Pineapple Tea Cakes With Thomas

Bread - Muffins Pineapple Tea Cakes With Thomas
6 tablespoons unsalted butter -- melted, plus more for molds 13 ounces almond paste -- (1 1/3 cups) 1 tablespoon apricot purée 2 large eggs 2 large egg yolks 1/4 cup all-purpose flour 1 small pineapple -- peeled, cored, and cut into 1/2-inch cubes Confectioners’ sugar for sprinkling Heat oven to 350°. Butter 48 petit-four molds or mini muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl.