Zucchini Walnut Muffins

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Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

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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.



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,