Sunday, May 13, 2012

Zucchini Walnut Muffins --- CEiMB

This is for Muffin Monday as well as CEiMB.


I appreciate that  Ellie really does lighten up her recipes and I have not found the food lacking in flavor.  With Paula Deen and Ina Garten and other chefs who stress the butter, it is refreshing to find a recipe like this and in fact, a book of comfort food, all on the healthier side.


This was actually, a quick bread but we find, it is much easier to eat a muffin.  As a result, I tend to make fewer breads and more muffins. 


I made this for CEiMB, a group who cooks and bakes the wonderful recipes from Ellie Krieger.  Please, feel free to join us and link up, any Ellie recipe here.


Zucchini-Walnut Muffins - Ellie Krieger - Comfort Food Fix (adapted)

1 1/2 cups gluten-free brown rice flour Mix
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2teaspoon nutmeg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 eggs
1 small zucchini (6 oz), coarsely grated (about 1 1/4 cup)
1/3 cup chopped walnuts


Method:

Heat oven to 350° F. Use muffin liners in a 12 cup muffin tin.

Whisk together flour, sugar, cinnamon, baking soda, nutmeg, and 1/4 teaspoon salt in large bowl.

In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini. Stir wet ingredients into dry ingredients, mixing just enough to combine. Stir in walnuts.

Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.




Linked to Muffin Mondays   
Made from Scratch Monday

12 comments:

  1. I really like your second picture it really makes the muffins stand out, and it looks SUPER epic. =)

    ReplyDelete
  2. I really like the second picture, it makes the muffins stand out, and it makes them look SUPER epic.

    ReplyDelete
  3. The muffins sounds good, I have a book of Ellie which I bought a year ago and only made one vegetable dish from it! Go to give the book another look! :)

    ReplyDelete
  4. I like the idea of this as a bread and a muffin.

    ReplyDelete
  5. I always appreciate a lightened-up recipe that doesn't sacrifice flavor -- and these muffins look wonderful! Zucchini bread is a favorite of mine.

    ReplyDelete
  6. I love trying any recipe that uses fresh veggies from the garden...so as soon as my zucchini starts growing, I'll definitely be giving these a try! A couple of years ago, I started using zucchini and onions in my cornbread and what a wonderful taste it had. I guess I should post that recipe LOL. Thanks so much for sharing this week in our recipe hop!

    ReplyDelete
  7. yummy, I love a good zucchini muffin

    ReplyDelete
  8. This would be great for breakfast! Would love you to share this at Breakfast Ideas Mondays - http://www.yummyinspirations.net/2012/05/nutella-cinnamon-porridge-and-breakfast.html

    ReplyDelete
  9. These muffins sound delicious - I love this lighter and healthier recipe.

    ReplyDelete
  10. These look really tasty. I will have to try these. Thanks for posting the recipe.

    ReplyDelete
  11. These look really tasty. Thanks for posting the recipe so we can it from her new book

    ReplyDelete
  12. Thank you for this easy recipe! I made these this morning but I used brown rice flour and oat flour. (it's what I had on hand.) I only used one egg and I added cocoa powder to it and I omitted the nuts. Plus, I used 1/4 cup of sugar and 1/4 cup of raw stevia. They are really delicious! :)

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.