Gluten-Free Zucchini Muffins

Adapted from recipe by Mary and Mace Weinniger

Wilma Good

Prepare 9 muffin cups by lining with paper liners, spray insides with “no stick” cooking spray. Add a small amount of water to any empty muffin cups. Grate 1 cup zucchini. Chop ½ cup pecans.

Measure dry ingredients into sifter:

½ cup sugar

1cup brown rice flour mix

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cream of tartar

2 teaspoons xanthan gum

½ teaspoon salt

1 teaspoon cinnamon    

Measure wet ingredients into mixing bowl and mix thoroughly:

1 egg

¼ cup melted margarine

1 teaspoon vanilla

½ cup milk (or milk substitute)

Sift in dry ingredients. Mix just until ingredients are combined. Do not beat.  Stir in 1 cup grated zucchini. Spoon into 9 muffin cups. Add a teaspoon chopped pecans to tops (optional).  Bake at 375º for 15 to 20 minutes. If not serving immediately, package air-tight and freeze right away. 

Each muffin has 110 calories.

Brown Rice Flour Mix

2 cups brown rich flour (extra fine grind)

2/3 cups potato starch (Not potato starch flour)

1/3 cup tapioca flour.