Simple Fruit Smoothie, Zucchini Spice Muffins

Simple Fruit Smoothie

This recipe works great with any type of fruit or juice.

Makes about 16 ounces

½cup pomegranate juice

½banana, cut into 1-inch pieces 1½ cups mixed fruit, fresh or frozen

1.Put all ingredients in order listed into the mixing cup.

2.Using the blending shaft, blend until smooth, about 30 seconds.

3.Serve immediately.

Nutritional information per serving (8 ounces):

Calories 112 (4% from fat) • carb. 28g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 6mg • calc. 16mg • fiber 3g

Zucchini Spice Muffins

The shredding disc makes these muffins a breeze to make.

Makes 6 large muffins

nonstick cooking spray

½cup toasted, cooked walnuts

1medium zucchini (about 8 ounces), trimmed and cut to fit the feed tube of the work bowl

½cup packed light or dark brown sugar

1 large egg, lightly beaten

¾ cup unbleached, all-purpose flour

¼ teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½teaspoon table salt

1∕3 cup vegetable oil

¾teaspoon pure vanilla extract

1.Preheat oven to 375°F. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray; reserve.

2.Insert the chopping blade into the work bowl. Add the toasted nuts and pulse until chopped. Remove and reserve.

3.Replace the chopping blade with the shredding disc. Shred the zucchini, and then remove to squeeze as much of the liquid out of it as possible (you should end up with about 2 cups of shredded zucchini). Reserve in a large mixing bowl.