Zucchini Spice Bread - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

mORNINg-gLORY mUFFINS
A delicous yet healthy way to start the day.
makes 6 muffins
1. Preheat the oven to 350°F (180°C). Lightly coat a
nonstick cooking spray
¼ cup (60ml) unbleached,
all-purpose flour 2. Insert the chopping blade into the work bowl of the
¹⁄ ³ cup (75ml) whole-wheat
flour
½ teaspoon (2ml) kosher salt
¾ teaspoon (3.75ml) baking
soda
3. Add the walnuts and pulse to chop, about 5 times.
½ teaspoon (2ml) ground
cinnamon
¼ cup (60ml) rolled oats
(not instant)
½ teaspoon (2ml) grated
orange zest
¹⁄ ³ cup (75ml) walnuts,
4. Reinsert the chopping blade and add the brown
lightly toasted
2 large carrots, peeled
and trimmed
¹⁄ ³ cup (75ml) packed light
brown sugar
2 large eggs, room
temperature
¹⁄ ³ cup (75ml) grapeseed or
5. Divide the batter among the prepared muffin cups
vegetable oil
½ teaspoon (2ml) pure
vanilla extract
¹⁄ ³ cup (75ml) shredded,
Nutritional information per muffin:
unsweetened coconut
Calories 306 (60% from fat)
2 tablespoons (30ml)
sat. fat 4g
sunflower seeds
BREAKFAST & BRUNCH
28
six-cup muffin pan with nonstick cooking spray and
set aside.
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process
for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carrots
to fit the feed tube snugly and shred. Add to the
bowl with the dry ingredients and stir to combine;
reserve.
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the
flour/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and
add the coconut and sunflower seeds. Pulse 3 to 4
more times to incorporate.
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
| | |
carb. 26g pro. 6g
| | |
chol. 62mg sod. 372mg calc. 27mg
This moist, quick bread is perfect for breakfast or for an afternoon snack.
2¼
1½
¾
¼
1
1
½
1
½
1
2
½
fat 21g
|
fiber 3g

ZUCChINI SPICE BREAD

makes one 2-pound (1kg) loaf (16 servings)
1. Preheat oven to 325°F (160°C). Coat a 9 x 5 x 3-inch
(22.5 x 12.5 x 7.5 cm) loaf pan with cooking spray.
nonstick cooking spray
2. I nsert the chopping blade into the work bowl of the
cups (560ml) unbleached,
food processor. Add the flour, spices, salt and
all-purpose flour
baking powder and process for 10 seconds to sift.
teaspoons (7ml) ground
cinnamon
Transfer ingredients to a large bowl; reserve. Add
teaspoon (3.75ml) ground
the walnuts to the work bowl and chop, 5 pulses.
allspice
3. Leaving the nuts in the work bowl, remove the
teaspoon (1ml) ground
chopping blade and insert the shredding disc. Trim
nutmeg
the zucchini to fit the feed tube and shred. Transfer
teaspoon (5ml) kosher salt
the walnuts and zucchini to the bowl with the dry
teaspoon (5ml) baking
powder ingredients. Stir to mix.
cup (125ml) walnuts,
4. Reinsert the chopping blade and add the vegetable
lightly toasted
oil, the sugar, and the eggs. Process for 5 seconds
large zucchini,
until combined. Add the dry ingredient/zucchini
approximately 8 to 10
mixture and scrape down the bowl. Alternating
ounces (230 to 290g)
between short and long pulses, scrape down the
cup (125ml) grapeseed or
vegetable oil
bowl as necessary until fully incorporated (about 12
cup (250ml) granulated
to 15 pulses total). Add the dried fruit, and pulse
sugar
about 4 to 5 times to combine. Scrape down the
large eggs
bowl.
cup (125ml) dried cherries
5. Pour the batter into the prepared pan and bake in
or cranberries
the middle of the oven for 1½ hours, until a tooth-
pick or cake tester comes out clean.
6. Cool on a wire rack for 5 minutes, and then turn the
loaf out onto a wire rack to cool completely.
Nutritional information per serving:
Calories 194 (37% from fat)
|
sat. fat 1g
BREAKFAST & BRUNCH
| | |
carb. 28g pro. 3g fat 8g
| | |
chol. 23mg sod. 183mg calc. 14mg fiber 1g
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