Tuesday, September 27, 2011

Zucchini Muffins

 My boys devoured these muffins!  They are quite tasty!  I grew up on these muffins. (Although that was with white flour and whole wheat flour.)  They were our favorite kind of muffin.  I decided to adapt the recipe and make them gluten free and yes they are still delicious!  Enjoy!

1 1/2 cups featherlight flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs, beaten
1 cup milk
1 cup grated zucchini
2 tablespoons butter, melted

Mix dry ingredients together in a medium bowl.  Add beaten eggs, milk, zucchini and melted butter.  Mix all together until moistened.  Fill muffin tins 2/3 full.  Makes about 16 muffins.  Bake at 375º for 15-18 minutes.

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