Zucchini, Carrot, and Walnut MuffinsAdd To My Recipes
6 large eggs, divided
1 and 1/4 cups sugar, divided
1/2 teaspoon cinnamon
dash of Gefen Table Salt
2 cups Gefen Almond Flour (or finely ground almonds- I grind them myself in a coffee grinder)
1 teaspoon Gefen Baking Powder (optional)
1/2 cup gluten free cake meal (or Glicks Potato Starch)
1 and 1/2 cups chopped carrots (use a food processor with metal blade and chop until you have tiny pieces), about 3 large carrots
1/2 cup shredded zucchini (1/2 medium zucchini), unpeeled
1 cup, walnut halves, chopped into 1/2-inch pieces
Preheat oven to 350 degrees Fahrenheit. Place paper liners into 18 cups of a muffin tin and set aside.
Place the egg yolks, one cup of the sugar, and cinnamon into a medium or large bowl and beat for one minute with an electric mixer on medium speed, or vigorously by hand. Add the almond flour, baking powder and gluten free cake meal or potato starch and mix well. Add the carrots, zucchini and walnuts and mix to distribute.
In a separate bowl, beat the egg whites on high speed until soft peaks form. Turn speed to low and add the remaining sugar, a little at a time, and then turn the speed back to high and beat another minute.
Use a silicone spatula to fold the whites into the batter in four to five parts, mixing increasingly slower with each addition.
Fill the muffins cups about three-fourths full. Bake for 35–40 minutes or until a skewer inserted comes out clean and the top is golden browned; these are better a little over-baked than under-baked. Let cool.
Store covered at room temperature for up to four days or freeze for up to three months.
This recipe provided with permission from kosher.com.
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