Wonderful Gluten Free Zucchini Muffins
A combination and modification of recipe#185599 & recipe#360337 that turned out very well!
READY IN: 50mins
SERVES: 8
YIELD: 8 large muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄2cup brown rice flour
- 1⁄4cup plus 1/3 cup tapioca starch
- 1
- 1⁄4teaspoon salt
- 1teaspoon baking soda
- 1⁄4teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp Another Allspice Substitute (Halal) plus 1 tsp ground cinnamon)
- 1
- 1⁄3cup canola oil
- 1⁄2
- 1
- 1⁄2cup balkan yogurt
- 1cup shredded zucchini
- 1⁄2cup chopped walnuts
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DIRECTIONS
- Mix dry ingredients.
- Mix wet ingredients.
- Combine both mixtures.
- Stir in chopped walnuts and shredded zucchini.
- Let batter sit 15 minutes.
- Scoop into lined muffin tins generously.
- Bake at 350F for about 25 minutes (until a skewer comes out clean).
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