Recipe Servings: 12 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 25 minutes
1 1/2 cups flour
1/3 cup dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup toasted walnuts, toasted*
8 ounces (1 2/3 cups) zucchini (2-3 medium), chopped
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil®
1/2 cup buttermilk
Place paper liners in 12 muffin cups. Heat oven to 450 degrees.
Mix (5) dry ingredients in large bowl, sifting to remove lumps and blending well. In another bowl, mix together walnuts and zucchini. In third bowl, whisk together eggs, Lucini® Premium Select Extra Virgin Olive Oil® and buttermilk. Add walnut/zucchini mixture to wet mixture and then to dry mixture, stirring to just moisten. Place a scant 1/3 cup batter in each muffin cup. Bake in middle of oven 22 – 25 minutes, until wooden pick inserted in center comes out clean. Remove from pan immediately. Makes 1 dozen muffins.
*To toast, heat small frying pan on high, add nuts and stir constantly until just beginning to brown.