Name: Wonderful Gluten Free Zucchini Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 large muffins, 8 serving(s)
Ingredients: 1 cup dark brown sugar (I use a little less, unpacked); 1/2 cup brown rice flour; 1/4 cup plus 1/3 cup tapioca starch; 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived); 1/4 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon 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 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder; 1/3 cup canola oil; 1/2 teaspoon vanilla, paste (Add a bit more if you use the typical vanilla); 1 large egg (or use 2 Ener-G egg replacer eggs); 1/2 cup balkan yogurt; 1 cup shredded zucchini; 1/2 cup chopped walnuts

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Recipe by UmmBinat

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Wonderful Gluten Free Zucchini Muffins created by Artandkitchen

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A combination and modification of recipe#185599 & recipe#360337 that turned out very well!

Ready In:: 50mins
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ingredients

1 cup dark brown sugar (I use a little less, unpacked)
¹⁄₂ cup brown rice flour
¹⁄₄ cup plus 1/3 cup tapioca starch
1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
¹⁄₄ teaspoon salt
1 teaspoon baking soda
¹⁄₄ teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp $notetemplate1$ plus 1 tsp ground cinnamon)
1 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder
¹⁄₃ cup canola oil
¹⁄₂ teaspoon vanilla, paste (Add a bit more if you use the typical vanilla)
1 large egg (or use 2 Ener-G egg replacer eggs)
¹⁄₂ cup balkan yogurt
1 cup shredded zucchini
¹⁄₂ cup chopped walnuts

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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@UmmBinat

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@UmmBinat

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"A combination and modification of recipe#185599 & recipe#360337 that turned out very well!"

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review by Artandkitchen

3/14/2012

This recipe was an experimenting field for us. I did not get brown rice flour and I'm really sorry for that. I tried with sweet (glutinous) rice flour first. They turned out super yummy, jelly like (as I was using the same flour as for Japanese mochi), but really not what I supposed to get. See photo in the garden on grass. The second time I tried out with conventional wheat flour. Also these turned out super yummy and this time fluffy as supposed. We enjoyed these with #456836. My children could not decide which the best are. :wink: In this case a double thanks for the delicious spice combination and for offering us this recipe. Note: I used 12 medium sized muffins silcon molds as this are the biggest I have.
photo by Artandkitchen

3/14/2012
photo by Artandkitchen

3/14/2012
photo by Artandkitchen

3/14/2012
photo by Artandkitchen

3/14/2012