This recipe originated from The Tampa Bay Times Cook Club.  We modified the recipe a bit (less maple sugar and added walnuts).  They can be served along soups, salads, or as something different from bread with your main course.  Breakfast muffin?  Absolutely!  These muffins freeze really well too!

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Zucchini and Walnut Muffins

Course Breakfast

Cuisine American

Servings 16

Calories 268kcal

Equipment

• 2 regular size 8 cup muffin tins

Ingredients

• 3 cups grated zucchini about 2 whole zucchini
• 2 beaten eggs
• 2 tsp vanilla
• 1 cup olive oil
• 1/3 cup real maple syrup
• 1/3 cup honey
• 1/3 cup chopped walnuts
• 1 1/2 cup whole wheat flour
• 1 1/2 cup all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon

Instructions

• Preheat oven to 350°.       
• In a mixing bowl, combine zucchini, eggs, vanilla, olive oil, maple syrup and honey.  Stir gently, set aside.
• In a large mixing bowl, combine the walnuts, flours, baking soda, baking powder, salt and cinnamon.
• Stir to combine and make a well in the middle.  Pour the wet mixture into the well and stir just a few times until barely combined (about 15 stirs).
• Pour the batter in 2 muffin tins greased with nonstick cooking spray.
•  Bake for 20 minutes or until muffins are golden at the top and spring back when pressed.
• Cool on a wire rack.
  

Need a light, homemade dessert?  Whip together this delicious, fluffy angel food cake – it is truly heavenly!  You only need six ingredients, which are probably right in your pantry.

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Light and Fluffy Angel Food Cake

Course Dessert

Cuisine American

Servings 10

Equipment

• Angel food pan

Ingredients

• 1 cup Swans cake flour
• 1/4 tsp salt
• 12 large egg whites brought to room temperature
• 1 tsp cream of tartar
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• fresh berries raspberries, blueberries or blackberries (optional)

Instructions

• Preheat oven 350°.        
• Sift together flour and salt into a small bowl.
•  In a separate bowl, beat egg whites on medium-high until whites have a foamy consistency.
• Add the cream of tartar and continue beating until you have soft peaks.
• Then, while mixer is still running, add sugar and continue beating until you have stiff peaks.
•  Finally, add vanilla and beat until just combined.
• Transfer this mixture to a large bowl, carefully.
• Using a large sifter or fine wire sieve, sprinkle 1/4 of the flour mixture gently over the egg whites.     
• Very gently fold the flour into the egg whites.  Repeat this 3 more times.
• Make sure when you fold the flour into the egg whites you cut through the middle and gently scrape the sides.
• Watch our YouTube videos to see how it's done. p://youtu.be/CGcit1djRQQ and  http://youtu.be/TygLc4WwZTc
• Very gently, pour the batter into an angel food pan.  
• Using an icing knife, gently smooth the top of the batter.
  
• Bake for about 40 minutes, until the top is golden and center springs back when touched.
  
• Once you remove cake from oven, invert pan onto its "legs."  Let pan cool on its legs for one hour.
  
• Once cooled, gently run a sharp knife around the edges of the pan and lift cake out by the center tube.     
• Next, run a knife along the bottom of the pan, remove from pan and place on a pretty platter.
• Serve the cake with fresh berries.

Notes

 Keep leftovers wrapped and will last about five days.  This also freezes well.