Thursday, March 10, 2011
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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