WHOLEMEAL WALNUT MUFFINS or MUFFINS INTEGRALI CON NOCI

Walnut muffins

My peace of mind was disturbed this morning by a question of if other bloggers should use recipes and photos without asking permission. It is a disturbing thing, both to have to ask people to remove content and to be considered unfriendly and ungenerous by doing it. And maybe I am, maybe I am mean bitch but still, I put a lot of time and work into what I am doing here and I feel a bit cheated when I find a recipes lifted word by word with my photo next to it even though there’s a link and even nice words about Lucullian, maybe I am a mean bitch but if bloggers ask first, I usually let them use my photos (unless they are up for sale somewhere). Better make myself some lunch but before that I wanted to post this recipe, some quite healthy wholemeal walnut muffins, they are a bit denser than usual muffins because of the wholemeal but I personally like that.

Walnut muffins

WHOLEMEAL WALNUT MUFFINS or MUFFINS INTEGRALI CON NOCI
12-14 small muffins

3 eggs
300 ml/1,25 cup dark brown sugar
1 pinch salt
100 g/ 3,5 oz walnuts
75 ml/ 0,3 cup rice oil or some other oil without pronounced taste
300 ml/ 1,25 cup wholemeal flour
1 tsp baking powder

– Run the walnuts in a food processor until it has become a sticky flour so to speak.
– Whisk sugar and egg until fluffy, then add salt, walnuts and rice oil. Stir well.
– Add flour and baking powder and mix properly.
– Spoon into paper muffin cups and bake in 175°C/350°F for 8-10 minutes, check with a wooden toothpick.

Walnut muffin

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