Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 4 of 6 · from the scan, no model involved
zucchini
1 tablespoon grated lemon rind
1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the wole-wheat flour, all-purpose flour, baking powder, baking soda, salt (if desired), and nutmeg.
3. In a medium-sized bowl, beat the egg, and add the oil, honey, milk, yogurt, zucchini, and lemon rind, stirring the ingredients to combine them well.
4. Add the zucchini mixture to the flour mixture, stirring the ingredients until they are just moist. Distribute the batter among 12 greased muffin cups.
5. Place the muffin tin in the hot oven, and bake the muffins for 30 to 35 minutes or until the muffins are golden and firm, Remove the muffin tin from oven, and put the tin on a rack for five minutes before turning the muffins out to cool.
Strawberry Muffins
2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
1/2 teaspoon baking powder - 1/2 teaspoon cinnamon
1/4 teaspoon salt (optional)
1 egg white
2 eggs ,
1 cup apple cider or apple juice
1/2 cup vegetable oil (preferably canola)
2 cups sliced strawberries, divided (if you are using frozen berries, measure them after defrosting and draining them.)
1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, and salt (if desired.)
3. In a medium-sized bowl, lightly beat the egg white and whole eggs. Beat in the apple cider or juice and the oil. Add the egg mixture to the flour mixture, stirring the ingredients until they are just moist.
4. Gently stir in all but 24 slices or the strawberries. Divide the batter among 24 greased muffin cups. Top each muffin with a reserved strawberry slice.
5. Place the muffin tins in the hot oven, and bake the muffins for about 25 minutes.
91.4%