Thursday, March 10, 2011

Gluten Free Cinnamon Carrot Zucchini Muffins

Gluten Free Cinnamon Carrot Zucchini Muffins


•2/3 c oil

•2 large free range eggs

•2/3 c organic sugar

•1/2 c brown sugar, packed

•1 tsp vanilla extract

•2 c Pamela's GF Bread Mix (or other GF Flour Mix)

•1/2 tsp baking soda

•1/2 tsp baking powder

•1/2 tsp unrefined salt

•2 tsp ground cinnamon

•1 1/2 c finely shredded unpeeled zucchini

•1/2 c finely shredded carrot


Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-30 minutes.

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