Wednesday, July 18, 2012

Gluten-Free Zucchini Muffins Recipe

In this recipe I use Heinz Oatmeal Baby Cereal with Apples and Cinnamon for flavor, but you can also use Oatmeal flour or Gluten-free flour blend. I also use 1/4 light ricotta cheese for moisture.

Dry Ingredients

1-1/2 cups gluten-free flour blend that has guar gum or xanthan gum included 
1/2 cup Heinz Oatmeal Baby Cereal with Apple and Cinnamon
 1 teaspoons powder egg replacer (I used Ener-G)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon
1/2 teaspoon salt

Wet Ingredients
1 egg
1/4 cup Canola oil
1/4 cup light Ricotta cheese
1/2 cup sugar
1 cup milk or almond milk

1 cup packed grated  zucchini

Semi-sweet Chocolate Chips to sprinkle on top

---------------------------------------------------------------------------Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the egg, then add the remaining wet ingredients.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. 

Sprinkle chocolate chips on top. I use about 5 chips per muffin.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2012 All rights reserved

1 comment:

demony granger said...
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