14
15
Glazed Zucchini Walnut Cake
1 9-ounce package yellow cake mix
1 egg
⅓ cup water
½ cup shredded zucchini
¼ cup chopped walnuts
¾ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Maple Glaze
Preheat air fryer at 350°.
Prepare an 8- x 3⅞-inch loaf pan and make
cake according to package directions.
Use
⅓ cup water instead of ½ cup.
Stir in
zucchini, walnuts, cinnamon, nutmeg, and
ginger.
Pour batter into prepared pan and place
pan in basket. Bake until a toothpick
inserted near the center of cake comes out
clean, about 32–34 minutes. Remove cake
from air fryer. Cool on a wire rack for 10
minutes. Remove cake to a serving plate.
Allow to cool just until warm. Drizzle with
maple glaze.
Maple Glaze
¼ cup sifted powdered sugar
1 tablespoon maple syrup
½ to 1½ teaspoons milk
Combine powdered sugar and maple syrup
in small bowl. Stir in milk, ½ teaspoon at a
time, until smooth and desired consistency.
Drizzle over cake.
10 servings (serving size = ¾-inch slice)
Sunrise Surprise Muffins
½ cup whole wheat flour
¼ cup sugar
½ teaspoon baking soda
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup shredded carrots
2 tablespoons chopped walnuts
2 tablespoons flaked coconut
2 tablespoons golden raisins
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
¼ cup applesauce
Preheat air fryer at 350°. Grease the bottom
of 4 muffin tins or custard cups, or line with
baking papers. Combine flour, sugar, soda,
cinnamon, and nutmeg in a medium bowl.
Stir carrots, walnuts, coconut, and raisins
into flour mixture.
Beat egg, milk, and vanilla in a small bowl;
stir in applesauce. Add to flour mixture and
stir only until all ingredients are moistened.
Fill prepared muffin tins or custard cups
with equal amount of batter (about ⅓ cup).
Place muffin tins in basket. Bake for 15
minutes. Cool in muffin tins for 5 minutes
before removing.
4 servings
Tip:
If lining muffin tins with baking paper,
remove muffins from tins immediately.
