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Morning Glory Muffins and Zucchini Frittatas

Morning Glory Muffins
6 eggs
2 cups vegetable oil
4 teaspoons vanilla extact
4 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoons salt
4 cups grated carrots
1 cup raisins
1 cup flaked coconut
2 apples, peeled, grated
1 cup chopped pecans

Beat the eggs in a mixer bowl until smooth. Add the oil and vanilla and mix well.

Sift the flour, sugar, baking soda, cinnamon and salt together. Add to the egg mixture and mix just until moist. Stir in the carrots, raisins, coconut, apples and pecans.

Spoon into oiled muffin cups. Bake at 350 degrees for 15 minutes or until the tops spring back when lightly touched. Cool in the pans for 5 minutes. Remove to a wire rack to cool completely.

Makes three dozen
Zucchini Fruttatas
7 small zucchini
3 T olive oil
2 T butter
8 eggs
1 t salt
1/2 t pepper, freshly ground
1/2 cup grated Parmesan cheese
3 oz. prosciutto (Italian ham) in small pieces (optional)

Cut zucchini into 1/4″ slices. Saute in oil and butter until tender. Beat eggs with salt and pepper. Pour over zucchini. Cook until almost set. Sprinkle cheese and prosciutto on top. Put under broiler until cheese melts and browns slightly. To serve, cut into wedges. Yield: 6 servings.

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