Zucchini Walnut Muffins

Name: Zucchini Walnut Muffins
Yield: Makes 6 jumbo or 12 regular-size muffins
Ingredients: 2½ cups (375 g) coarsely grated unpeeled zucchini; ¼ cup (60 ml) whole or 2% milk; ½ cup (64 g) coarsely chopped walnuts; ½ cup (115 g) pomegranate seeds (optional); ¾ cup (165 g) packed light brown sugar; 3 tablespoons pure olive oil; 2 tablespoons walnut oil; 3 large eggs; ¾ cup (150 g) granulated sugar; 2 teaspoons ground cinnamon; 1¾ teaspoons baking powder; ½ teaspoon kosher salt

Preparation info

Makes
6
jumbo

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

The pomegranate seeds give these zucchini muffins distinction, but for fancy parties, I like to sub out the pomegranate seeds for 2 teaspoons freshly grated ginger and then make a ginger icing for really lovely teacakes (see the variation). You can also bake this as a breakfast loaf.

Ingredients

2 cups (234 g) Cake & Muffin Blend
2 teaspoons ground cinnamon

Breakfast
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F (190°C). Grease a jumbo muffin tin well, or line a standard muffin tin with paper liners. (I used vintage ones here, which are wider than normal.)

In a large bowl, whisk together the Cake & Muffin Blend, cinnamon, baking powder, and salt. Set aside