4 months ago

Zucchini Muffins Recipes | Food Diaries | Zarnak Sidhwa | Food Court

A quick recipe for all those love to cook for themselves and for the families.

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Millionaire’s Pie

Ingredients For The Base:
Plain biscuits crushed 2 cups
Melted butter ½ cup

For The Filling:
Cream cheese 8 oz
Condensed milk 1 can
Lemon juice 3 tbsp
Cream whipped 1 cup
Crushed pineapple 1 cup
Maraschino cherries chopped 1/2 cup
Chopped walnuts 1 ½ cups

Method:
Mix the plain biscuits crumbs with the melted butter. Press down in a pie plate or dish and let freeze. Meanwhile make the filling by beating together the cream cheese, condensed milk and lemon juice. Fold in the cream and pineapples, chopped cherries, and walnuts. Pour the mixture onto pie crust and chill for 3 to 4 hours before serving.

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Zucchini Muffins

Ingredients:
Zucchini shredded 2 cups
Flour 1 cup
Whole wheat flour 1 cup
Baking soda ¾ tsp
Baking powder 1 tsp
Ground cinnamon 2 tsp
Grated nutmeg ¼ tsp
Salt ¼ tsp
Unsalted butter melted ¼ cup
Oil ¼ cup
Brown sugar ½ cup
Caster sugar ¼ cup
Apple sauce ½ cup
Vanilla essence 1 tsp

Method:
Mix the flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon and nutmeg in a bowl. Mix oil and melted butter. Beat in both the sugars. Add applesauce and vanilla essence. Add grated zucchini and fold in the flour mixture. Mix until just combined. Do not overmix. Divide the batter into a muffin pan. Bake in a preheated oven for 20-22 minutes or until the toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack.