Wednesday, August 24, 2011

My very own GF zucchini bread muffins recipe

These are the BEST Gf muffins I have ever had. I have been tweaking this recipe for a while now, and now I think it is just perfect. So moist and yummy, you'd never know it was GF! Find the pin here Follow me on Pinterest!

Dede's Gluten Free Zucchini Muffins
3 cups grated fresh zucchini
2/3 cup melted unsalted butter (Never ever use salted butter in any recipe. You can not control or monitor the amount of salt in the recipe when you use salted butter.)
1 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
1 cup oat flour
1 cup brown rice flour
1/2 cup sweet sorghum flour
1/4 cup tapioca starch
1/4 cup potato flour (not potato starch!!)
3 teaspoons xanthan gum
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 to 2 cup(s) mix in(s) of your choice (optional)
Mix in ideas raisins, dried cranberries, shredded apples, crushed pineapple, shredded carrots, dried cherries, walnuts, chocolate chips

Preheat the oven to 350°F . In a large bowl combine sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flours, xanthan gum, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Add mix in(s) if using. Grease muffin tins with butter or cooking spray. (I don't recommend using baking cups for these muffins.) Fill the muffin cups up completely using a spoon or scoop. Bake about 25 to 30 minutes, until tops are browned. Test with a long toothpick to check that the middle of muffins are done. Set on wire rack to cool for 5 minutes. Remove from tin and let cool another 10 minutes or so. Store in an airtight container.

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