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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Zucchini-Lemon Muffins

Zucchini-Lemon Muffins

(I read the online reviews and tweaked accordingly. I only put in 1 1/2 cups of flour and added an additional 1/2 cup of sugar. I also added a teaspoon of lemon extract and the juice I squeezed from the lemon I grated for the rind. I added blueberries right before putting in pan. And these freeze well.)

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 147(26% from fat); FAT 4.3g (sat 0.8g,mono 1.2g,poly 1.9g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 69mg; SODIUM 62mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 24.3g
Cooking Light, JUNE 1995

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