May 16, 2010

Zucchini Muffins

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*

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.

Recipe from www.glutenfreehomemaker.com

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