Gluten-free Zucchini Muffin
So, I attempted again at a gluten-free muffin. Now, even though I still haven’t gotten the texture right, these babies were pretty yummy! Excuse the deflated look haha.
Preheat oven to 350 degrees. Shred your zucchini.
Mix together flour, xanthan gum, brown sugar, baking powder, cinnamon, and salt. Then in a separate bowl, mix zucchini, oil, eggs, and vanilla. Incorporate everything together.
Pour batter into prepared cupcake pan. Bake for 40 minutes.
Though a little funny looking and okay, I’ll admit, chewy, they were still a hit at my apartment! 🙂
Squish into delicious 🙂
GLUTEN-FREE ZUCCHINI MUFFIN
1 1/2 cups agluten free flour [I used half rice and half potato]
1 1/2 tsp xanthan gum
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flour, xanthan gum, brown sugar, baking powder, cinnamon, and salt.
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
Cool in tin on a wire rack for 10 minutes
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