Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Honey, Almond & Banana Muffins

Ingredients:

  • 1/2 cup slivered almonds
  • 2 tablespoons Zulka Morena Sugar
  • 1 tsp ground cinnamon
  • 3 ounces honey almond flavored cream cheese
  • 1/4 cup butter, softened
  • 1/3 cup Zulka Morena Sugar
  • 1 egg, room temperature
  • 1 medium over ripe banana, mashed (1/2 cup)
  • 1 tsp vanilla
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • honey, for drizzling

Instructions:

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking liners. Set aside.

2. In a small bowl, place the almonds, 2 tbsp Zulka sugar, and cinnamon. Toss the ingredients together and set aside.

3. In the bowl of a stand mixer, place the cream cheese, butter, and 1/3 cup Zulka sugar. With the mixer on medium, beat until combined. Add the egg and beat well. Add the mashed banana and vanilla and stir until just combined.

4. In another bowl, place the dry ingredients: flour, baking powder, baking soda, and kosher salt. Use a whisk to combine ingredients. Turn the mixer on low, and gently add dry ingredients to the wet ingredients until just combined. Add 1/4 cup of the almond/sugar/cinnamon mixture and fold in gently.

5. Place half of the batter equally amongst the baking cups. Drizzle with honey, and then top with the remaining batter. Sprinkle the remainder of almond/sugar/cinnamon mixture evenly over the tops.

6. Bake the muffins about 20 minutes or until a toothpick comes out clean when poked in the center. Allow them to cool 5 minutes, then remove from the pan and drizzle with honey. Serve immediately, or allow them to come to room temperature and store in an airtight container for one day (for best texture).

Recipe by: Dwell on Joy

Strawberry and Cream Muffins

Ingredients:

  • 2 C All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 C Zulka Morena Pure Cane Sugar / divided
  • 1 C Strawberries, diced
  • 1 Large egg
  • 1/2 C Melted butter and cooled
  • 1 C Buttermilk
  • 1/2 C Sour cream
  • 3/4 C Confectionary sugar
  • 2 tbsp Milk
  • 1 tsp Vanilla bean paste or pure vanilla extract

Instructions:

1. Preheat oven to 425°.

2. In a medium sized bowl, sift together flour, baking powder and salt. Add 1/2 cup Zulka sugar and set aside.

3. In a separate bowl, dice strawberries into small pieces, about the size of a dime. Add 1/2 cup Zulka sugar and set aside.

4. In a medium size bowl, beat egg using a whisk until light and fluffy. Add melted butter and whisk together with egg. Continue to add buttermilk and sour cream and whisk everything together until smooth.

5. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Careful not to over mix! Lastly, fold in the sugared strawberries.

6. Fill muffins liners up all the way, yes all the way! Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Baking times will vary by oven.

7. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool in the pan for at least 5 minutes before transferring to a wire rack to cool to room temperature. I had a really hard time waiting for these to cool all the way before trying them.

Recipe By: Beyond Frosting

Banana Chocolate Chip Bread

Ingredients:

  • 3 ripe bananas
  • 1/2 cup sour cream (you can also use yogurt or greek yogurt)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 1/2 cups all purpose flour
  • 1/4 cup olive oil (or vegetable oil)
  • 1 egg
  • 1/2 Zulka Morena Sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Instructions:

1. Preheat oven to 350 degrees F. Butter a 9×9 inch square baking pan.

2. In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon and salt.

3. In a large bowl, mash the bananas and add the sour cream, egg, oil and vanilla. Add the dry to the wet ingredients; stir to combine. Add in the chocolate chips and stir until distributed evenly in the batter. Pour the batter into your greased pan and sprinkle more chips over top. Bake for 45-50 minutes until a cake tester comes out clean.

Recipe By: Gotta Get Baked

Cinnamon Blueberry Muffins

Ingredients:

  • 2 C All-purpose Flour
  • 3 tsp Baking powder
  • 1/2 tsp Salt
  • 1 C Zulka Morena Pure Cane Sugar
  • 1 tsp Cinnamon
  • 1 Large egg
  • 1/2 C Melted butter
  • 1/2 tsp Pure vanilla extract
  • 1 C Buttermilk
  • 1/2 C Sour cream
  • 1 1/4 C Blueberries

Instructions:

1. Wash and rinse blueberries under water and set aside in a small bowl.

2. Preheat oven to 425°.

3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.

4. Take your remaining flour and add baking powder, the salt, cinnamon and Zulka sugar. Then set this mixture aside.

5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.

6. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the blueberries

7. Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.

8. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin. See below for streusel recipe.

9. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.

10. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.

Recipe By: Beyond Frosting

Coffee Bean Kahlua Ice Cream

Ingredients:

  • 2 cups whole milk
  • 1 cup Zulka Morena Pure Cane Sugar
  • 2 cups good quality coffee beans, whole
  • 1/8 tsp sea salt
  • 2 cups heavy cream, divided
  • 6 large egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp finely ground coffee, not instant
  • 2 tbsp Kahlua

Instructions:

1. Combine the milk, sugar, whole coffee beans, salt and 1 cup of the cream in a medium saucepan and heat over medium until warm, stirring to dissolve the sugar. Once its warm, turn off the heat, cover and let steep 3 hours.

2. Once the 3 hours is up reheat the milk mixture to warm, place the remaining cream in a large bowl, and place a strainer over the bowl. In a separate medium bowl whisk the egg yolks and slowly add some of the warmed milk mixture, whisking constantly to slowly warm the yolks. Once all the yolks are warmed pour back into the milk mixture and stir until slightly thickened, being careful not to scramble the eggs. Pour the custard into the bowl with the cream through the strainer, pressing on the beans and scraping back and forth to make sure all the custard is in the bowl. Mix in the vanilla and ground coffee and chill completely. Once chilled freeze using an ice cream maker or ice cream attachment for a Kitchen Aid according to directions. Add in the Kahlua about 2 min before finished in the ice cream maker and freeze in an airtight container completely before serving to firm up the ice cream.

Recipe By: Pineapple and Coconut

Natural, Pure, Cane Sugar