Culinary Delights

These muffins are a fabulous way to use zucchini. I mixed and modified two different muffin recipes that I found. The result was fantastic! Try them out for yourself and tell me what you think.

Lemon-Raspberry Zucchini Muffins

3 eggs

1 c unsweetened applesauce

2/3 c packed brown sugar

2 c grated zucchini

2 tsp lemon extract

1 tsp vanilla extract

1 1/2 c all-purpose flour

1/2 c whole wheat flour

1/4 tsp baking powder

2 tsp baking soda

1 tsp salt

1 c fresh or frozen raspberries w/o syrup

1. In a large bowl, combine eggs, applesauce, sugar, zucchini, and extracts. Mix well. Add flours, baking powder, baking soda, and salt; stir to combine. Gently fold in fresh or frozen raspberries.
2. Bake at 350 degrees F for about 20-25 min, or until a toothpick comes out clean.

Jolynn's Birthday Cake

My friend Jolynn had a birthday recently. She likes lemon cakes, so I made her a Double Lemon Streusel Cake from my Pillsbury Bake-Off Cookbook. It was a spruced up box mix and it was delicious. I would be happy to pass on the recipe if you'd like it.

I frosted the cake with cream cheese frosting and topped it off with a gumdrop rose.

Gorgeous.