br>Frost with the Chocolate Walnut Buttercream (recipe follows).
ntil the tops of the muffins are golden and a toothpick
uffin cups this recipe yields between 22-24 muffins, about 2 dozen
Garnish each muffin with a walnut half.
Bake for 18
ugar over each.
Bake muffins in 375 degrees preheated oven
nd baking soda, salt and walnut pieces and stir and make
EATER: It will make the muffins dry and hard. All the
ire rack before removing the muffins from pan.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
teaspoons allspice.
Cashew muffins: 2 cups unsalted coarsely
5 minutes.
Yield: 10 muffins.
Note: As stated above
minutes, or until the muffins have rounded, cracked tops
rovide the sweetness to these muffins. Using frozen bananas (defrosted before
o sub pecans in this recipe or even use pine nuts
he tins and transfer the muffins to a rack to cool
minutes.
Unmold the muffins.
Serve them warm or
ver the top of the muffins.
Bake until risen, cooked