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Reviewed Carrot and Zucchini Mini-Muffins

Aug 18, 2013 in Food Network Community Toolbox on

I substituted the almond and rice flours with whole wheat flour and canola oil for grapeseed oil because that's what I had on hand. Used a food processor instead of grating as well. Put it all in a loaf pan and baked at 350 for 35 minutes. Could use a tad more sweetness but I didn't add the icing because I'm watching my sugar. Very good! I'm putti"

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