Zucchini Muffins
Recipe type: Breakfast
Serves: Makes 12 mufins
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • ½ cup sugar
  • 1 teaspoon xanthan gum
  • 1½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅓ cup oil
  • 2 eggs
  • 2 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini
  • ½ cup chopped nuts*
  1. Preheat oven to 400°.
  2. Combine the flours, starches, sugar, xanthan gum, cinnamon, salt, baking soda, and baking powder in a mixing bowl.
  3. Add the oil, eggs, milk, and vanilla. Stir to mix well.
  4. Stir in the zucchini and nuts.
  5. Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.
  6. Cool for a few minutes in the pan then transfer to a wire rack.
  7. *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 by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/zucchini-muffins/