The Gluten-Free Homemaker

Friends gave us a couple of large zucchini last week. I had one left that was getting soft and shriveled so I decided it would be best to put it into a baked product. We had these muffins for breakfast this morning, and everyone loved them. I’m going to give you the single recipe, but I always make a double recipe of muffins. We like having them around for snacks or breakfast the next morning.  Remember, you can substitute any gluten-free flour mix for the total flour amount. 

Gluten-Free Zucchini Muffins

Ingredients

• 1/2 c. brown rice flour
• 1/2 c. sorghum flour
• 1/4 c. potato starch
• 1/4 c. tapioca starch
• 1/2 c. sugar
• 1 tsp. xanthan gum
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/3 c. oil
• 2 eggs
• 2 Tb. milk
• 1 tsp. vanilla
• 1 c. shredded zucchini
• 1/2 c. chopped nuts*

Instructions
Combine the dry ingredients in a mixing bowl.  Make a well in the center. Add the oil, eggs, milk, and vanilla. Stir with a fork to mix well. Stir in the zucchini and nuts.

Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.

*Toasting the nuts before adding them to the batter brings out their flavor. It is best to toast them whole and then chop them.  I usually forget that, however, and toast them after they are chopped. You just have to watch them very carefully because they will easily burn.

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Labels: bread recipes, breakfast recipes