Zucchini Muffins
The recipe Zucchini Muffins can be made in about 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 146 calories, 3g of protein, and 4g of fat per serving. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a side dish. If you have potato starch, sorghum flour, nuts, and a few other ingredients on hand, you can make it. 163 people were glad they tried this recipe. It is brought to you by Gluten Free Home Maker. With a spoonacular score of 37%, this dish is rather bad. Try Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins), Zucchini Muffins, and Zucchini Muffins for similar recipes.
Servings: 12
Ingredients:
½ teaspoon baking powder
½ teaspoon baking soda
½ cup brown rice flour
1½ teaspoon cinnamon
2 eggs
2 Tablespoon milk
½ cup chopped nuts*
¼ cup potato starch
½ teaspoon salt
½ cup sorghum flour
½ cup sugar
¼ cup tapioca starch
1 teaspoon vanilla
1 teaspoon xanthan gum
1 cup shredded zucchini
Equipment:
oven
mixing bowl
muffin tray
wire rack
Cooking instruction summary:
Preheat oven to 400°.Combine the flours, starches, sugar, xanthan gum, cinnamon, salt, baking soda, and baking powder in a mixing bowl.Add the oil, eggs, milk, and vanilla. Stir to mix well.Stir in the zucchini and nuts.Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.Cool for a few minutes in the pan then transfer to a wire rack.*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.
Step by step:
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.Stir in the zucchini and nuts.Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.Cool for a few minutes in the pan then transfer to a wire rack.*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.
Nutrition Information:
covered percent of daily need
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