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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Zucchini-Orange Bread
Yield: Makes about 16 slices
Ingredients:
1
package (about 17 ounces) cranberry-orange muffin mix
1-1/2
cups shredded zucchini (about 6 ounces)
1
cup water
1
teaspoon ground cinnamon
1
teaspoon freshly grated orange peel (optional)
Cream cheese (optional)
Preparation:
1.
Preheat oven to 350°F. Grease 8X4-inch loaf pan; set aside.
2.
Combine muffin mix, zucchini, water, cinnamon and orange peel, if desired, in medium bowl; stir just until dry ingredients are moistened. Spoon batter into prepared loaf pan; bake 40 minutes or until toothpick inserted into center comes out almost clean.
3.
Cool in pan on wire rack 5 minutes. Remove bread from pan to wire rack; cool completely. Serve plain or with cream cheese, if desired.
This recipe appears in:
Quick Breads
