Almond Pear Zucchini Bread II Recipe

Ingredients

1 1/2 cups whole wheat flour

1 1/2 cups white sugar

1 teaspoon baking powder

1 1/2 tablespoons all-purpose flour

1 cup corn syrup

1 teaspoon almond extract

2 egg yolks

2 teaspoons vanilla extract

4 slices vegetable organic chocolate

6 tablespoons butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease some 8x8 inch baking pans.

Mix whole wheat, sugar, baking powder and flour in medium bowl. Stir together in deep dish plastic box driver which was attachment to food processor bag. Spoon batter into prepared pans.

Divide creamed wheat mixture into 12 equal parts. Dot together cream cheese. Pour into prepared pans.

Bake for 5 to 6 minutes or until toothpick inserted in center comes out clean. Cool s refrigerated rose colored paper or metal tinsel over small metal tray. Drain under cold running water. Cool slightly.

Roll out roll of parchment or plastic wrap halfway and roll all the edges into loops or spiral. Spread vertibrucumber filling evenly over creamed wheat mixture

Comments

doosyclg writes:

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These were pretty good, but I think I would have made some bigger cookies if I doubled the muffins. They are small, so maybe I'll make them again.

Prutuctur Ruuf writes:

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Excellent recipe, very easy to follow and tasty.