Zucchini nut muffins

1 medium zucchini
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp molasses
1/2 cup packed brown sugar
3/4 cup white sugar
2 cups all-purpose flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 tsp each of baking soda and powder
1 cup chopped walnuts


zucchini, shred and measure out 2 cups. Spread out on paper towel to drain

Beat together the eggs

Beat into the eggs, oil, vanilla, sugar and molasses until light. In separate bowl mix together the flour cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend the zucchini into the egg mix switching with the flour. Do not over mix it. Fold in the nuts, and then spoon into the muffin pans.


Bake them at 375f for 20 minutes {check them after 15}

Source: All Foods Natural
© Allabor 2006, reprinted by permission

Peach Sorbet

It is starting to get hot here, so I thought I would share one of my favorite summer afternoon treats.

• 4 cups sliced, peeled, ripe peaches
• 2 cups sugar
• 1 cup orange juice
• 2 tbl lemon juice

1. Puree peaches in a blender. In a four quart saucepan, combine O.J., sugar and lemon juice. Stirring over a medium heat until sugar dissolves. Remove from heat and stir in pureed peaches. Pour into a 13x9 inch pan and freeze until firm.
2. In several batches, process the firm peach mix in blender until light and fluffy {1 minute} I then pour it into half pint jelly jars, leaving a ½ inch head space. Screw lids on tightly then freeze until firm.

Makes 7 half pints.

Source: Forum at All Foods Natural