Morning Glory Muffins, Potato Zucchini Frittata

Place 1 apple slice in the skillet and pour ¼ cup pancake batter over the slice. In a 12- inch skillet 4 pancakes can be cooked at a time. Cook pancakes 4 minutes per side or to desired doneness.

Serve immediately or place cooked pancakes on a prepared cooling rack/baking sheet and keep warm until all are cooked.

Serve with powdered sugar and pure maple syrup.

Nutritional information per serving:

Calories 111 (34% from fat) • carb. 16g • pro. 3g

•fat 4g • sat. fat 2g • chol. 32mg • sod. 171mg

•calc. 39mg • fiber 1g

ingredients. Stir in the raisins, walnuts and coconut and reserve.

In a separate mixing bowl, whisk together eggs, melted butter, and vanilla. Pour over dry ingredients and mix thoroughly until mixture becomes a thick, moist batter.

Scoop even amounts of batter (about ¼ cup) into prepared muffin pan. Bake in the middle of the oven until the muffins are a dark golden and a cake tester comes out clean, about 20 minutes.

Nutritional information per muffin:

Calories 350 (46% from fat) • carb. 43g • pro. 5g

•fat 18g • sat. fat 11g • chol. 74mg • sod. 303mg

•calc. 28mg • fiber 3g

Morning Glory Muffins

Makes 12 muffins

cooking spray

2cups unbleached, all-purpose flour

1 cup granulated sugar

2teaspoons baking soda

2teaspoons ground cinnamon

½teaspoon salt

½zucchini, about 3 ounces

1small Granny Smith apple, peeled, cored, and quartered

½cup raisins

½cup chopped walnuts

½cup shredded coconut

3 large eggs

½cup unsalted butter, melted

1 teaspoon pure vanilla extract

Preheat oven to 375°F. Spray 12-cup muffin pan with cooking spray.

In a large mixing bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

Insert shredding drum into Cuisinart® Handheld Food Processor. Shred the zucchini and the apple and stir into the dry

Potato Zucchini Frittata

Makes about 12 servings

1tablespoon unsalted butter

1small leek, washed well and

finely chopped

3ounces Swiss or Cheddar cheese

1 medium potato, peeled,

about 8 ounces, cut to fit feed tube

1 tablespoon olive oil

1 medium zucchini, trimmed, about 6 ounces

¼ teaspoon salt

7 large eggs

½ cup milk

Preheat oven to 400°F.

Place an ovenproof 12-inch nonstick skillet over medium heat and add the butter. Once butter melts, stir in the leek and reduce heat to medium low.

While the leek is cooking, shred cheese using the shredding drum of the Cuisinart® PrepExpress™ Handheld Food Processor and reserve in a separate bowl.

Insert the slicing drum and slice the potato. Place the potato slices in the skillet with the

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