Cucumber Bread/Muffins - this recipe is adapted from a Paula Dean recipe so IT IS NOT HEALTHY! This is a good recipe to prepare for a housewarming, hostess, new baby, etc....
3 cups of flour
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups sugar
2 teaspoons cinnamon
1 cup vegetable oil
4 eggs beaten
2 cups of cucumber (about 3 medium cuc.s)
1 teaspoon almond extract
1. Prepare two loaf pans or muffin pans.
2. Preheat the oven to 350 degrees
3. Peel strips off of the cucumber, leaving some to give the cucumber strength in the food processor but getting rid of some of the bitter skins. Slice longways into fourths so that you can cut the seeds out easily. Then grate in a food processor.
5. In a separate bowl combine the oil, eggs, almond extract, and cucumber.
6. Incorporate the dry ingredients into the wet ingredients.
7. Bake loaf pans for one hour or muffin pans for 30-35 minutes.
Cucumber Carrot Breakfast Muffin: The sinfulness of that last recipe encouraged me to come up with something I could actually keep around the house and eat.
1 cup cucumber, peeled in strips, seeded and grated (see recipe and photo above)
1 cup grated carrot
1/2 cup applesauce
2 tablespoons honey
1/2 cup brown sugar
1 egg
1/2 cup raisins (optional)
1 cup flour
1 cup old fashion oats
1 tablespoon flaxseed
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon allspice
1.Combine the cucumber, carrot, applesauce, honey, brown sugar, egg and raisins in a bowl.
2. In a separate bowl combine the flour, oats, flaxseed, wheat germ, baking powder, baking soda, and allspice.
3. Slowly incorporate the two bowls together.
4. Spoon into a greased muffin pan.
5. Bake at 400 degrees for 25 minutes.
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