Recipe Summary

Recipe Servings: 12 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 25 minutes


1 1/2 cups flour1/3 cup dark brown sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon nutmeg1/2 cup toasted walnuts, toasted*8 ounces (1 2/3 cups) zucchini (2-3 medium), chopped2 eggs1/3 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.Moist and delicious muffins perfect for breakfast or a quick snack