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.

Coleslaw

This coleslaw is delicious!  It's simple and colorful!  It's a slightly adapted recipe from the Lion House cookbook.

1 head green cabbage, chopped
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
1 carrot, grated fine

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Combine cabbage, green pepper, onions, tomato, and carrot in a large bowl and toss lightly.  Mix mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a small bowl and stir until blended.  Pour dressing over vegetables and toss lightly.  Cover and refrigerate several hours.