Monday, November 23, 2009

Gluten Free Zucchini Spice Muffins

Great muffin for breakfast, lunch or to accompany soup on a cold day. These are really good and I am quite pleased with the consistency. You'd never know they were gluten free.


2/3 Cup Sorghum Flour
2/3 Cup Tapioca Flour (Starch)
2/3 Cup White Rice Flour
1 tsp Xanthan Gum
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Nutmeg
1/2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 tsp Celtic Sea Salt

In a separate bowl combine:
1 large egg
5 Tbs Coconut Oil (or butter)
2 Cups chopped or shredded zucchini
1/2 Cup Agave Nectar or sugar

Slowly add the dry ingredients to the wet and blend until well mixed. Pour into greased muffin tins and Bake at 375 degrees for 20 - 25 minutes.

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