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walnuts lemon orange crystallized ginger butter sugar brown sugar eggs vanilla zucchini flour baking soda baking powder kosher salt ground cinnamon ground allspice curry powder
Viewed: 47 - Published at: 3 years agoIngredients
- 1-1/2 cup Walnuts, Chopped
- 1 whole Lemon, Zest Only
- 1 whole Small Orange, Zest Only
- 1/2 cups Crystallized Ginger
- 1 stick Unsalted Butter
- 3/4 cups Sugar
- 3/4 cups Brown Sugar (lightly Packed)
- 3 whole Large Eggs
- 2 teaspoons Pure Vanilla Extract
- 3 cups Zucchini, Grated (about 3 Medium)
- 3 cups Unbleached All-purpose Flour
- 1/4 cups Ground Flax Seed
- 1-1/2 teaspoon Baking Soda
- 1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1 Tablespoon Ground Allspice
- 1/2 Tablespoons Curry Powder
Method
- Preheat your oven to 350°F. Line your muffin tin with liners or parchment paper squares
- In a small bowl combine the walnuts, citrus zest, and diced ginger. Separate approximately 1/4 cup and set aside.
- In a mixer, cream the butter and sugars. Add the eggs one at a time, scraping down the sides of the bowl as you go. Add the vanilla extract and slowly add the grated zucchini.
- Separately combine the flour, flax seed, baking soda, baking powder, and spices. Slowly add these to the wet ingredients on a low speed. Remove the bowl from your mixer and stir in the walnut-ginger mixture.
- Fill your muffin tins. The mix will look wet, but it is supposed to. Sprinkle the reserved walnut-ginger mixture on top. Bake for about 45 minutes and as soon as your fingers (or tongs) can handle it, pull the muffins from the tin to finish cooling. This will keep them from getting that slick skin common in quick breads.
