Zucchini Walnut Muffins --- 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
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 small zucchini (6 oz), coarsely grated (about 1 1/4 cup)
1/3 cup chopped walnuts
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.
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