Zucchini Muffins

Ingredients

• 1 1/2 cups flour 

• 1/3 cup light brown sugar 

• 1 1/2 teaspoons baking powder 

• 1/2 teaspoon salt 

• 1/4 teaspoon nutmeg 

• 1/4 cup toasted walnuts 

• 8 ounces (1 2/3 cups) zucchini (2-3 medium), chopped 

• 2 eggs 

• 1/3 cup TAO Rosemary Pressato Olive Oil

• 1/2 cup buttermilk

• 1 tablespoon TAO Herbs di Napoli Balsamic Vinegar

Directions

1. Heat oven to 450 degrees. Place paper liners in 12 muffin cups.

2. In a large bowl, mix dry ingredients, sifting to remove lumps and blending well. 

3. In another bowl, mix walnuts and zucchini. 

4. In a third bowl, whisk together eggs, Rosemary Pressato Olive Oil, and buttermilk. Add walnut/zucchini mixture to wet mixture and then to dry mixture, stirring to moisten. 

5. Place a scant 1/3 cup batter in each muffin cup. Bake in the middle of the oven for 22 - 25 minutes, until a wooden pick inserted in the center comes out clean. Remove from pan immediately. 

6. Brush Herbs di Napoli Balsamic Vinegar on cooled muffins.