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Sunday, August 11, 2019

Sunday Brunch

Roxie even dressed up in her retro outfit for the occasion. 
Cranberry Orange Zucchini Muffins
Cook's notes: Cranberry Orange Zucchini Muffins are a great way to use up zucchini surplus. You can bake these muffins and freeze extras for another time. I would hold off on adding the glaze if you freeze them though. Once muffins are thawed you can make the glaze. The orange juice in the glaze brings out the orange flavor in the muffins. Recipe makes 16- 18 medium sized muffins.
Recipe adapted from shugarysweets.com
Ingredients:
For the muffins

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 TB. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. kosher salt
  • 1 cup shredded zucchini
  • 2/3 cup buttermilk
  • 1/3 cup butter, melted
  • 1 large egg
  • zest of one orange
  • 1 cup frozen cranberries
For the glaze   
  • 1- 1/2 cup powdered sugar
  • 1 orange, juiced (about 3 TB.)
Directions:
  • Preheat oven to 350 degrees Spray muffin cup pan with baking spray or use paper liners. Set aside.
  • In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt together. 
  • Add zucchini, buttermilk, melted butter, orange zest and egg. 
  • Mix cranberries with 1 tsp. flour and fold into batter mixture. 
  • Fill muffin cups 2/3 full. Bake for 17-19 minutes or until toothpick comes out clean.
  • Cool on wire rack 5 minutes, remove from pan and cool completely.
  • For the glaze, whisk together the powdered sugar and orange juice until smooth. Dip tops of cooled muffins in glaze, and allow to set.
Raspberry Sunrise Smoothie
Cook's notes: It's refreshing and made with only 4 ingredients!
Recipe from damndelicious.net and makes 2 drinks.
Ingredients:

  • 1- 1/2 cups frozen raspberries
  • 2/3 cup milk
  • 1- 1/2 cups frozen mango chunks
  • 2/3 cup orange juice
Directions:
  • Combine raspberries, milk and 1/2 cup ice in blender until smooth; set aside mixture aside.
  • Combine mango, orange juice and 1/2 cup ice in blender until smooth; set aside.
  • Serve raspberry mixture immediately, topped with mango mixture.

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