Ingredients
-
1
-
1/2
-
1/4
-
1
-
1/4
-
1
-
1/4
-
1
-
1/3
-
1/2
-
1
-
1/2
-
1
-
1/2
-
Directions
Wonderful Gluten Free Zucchini Muffins, A combination and modification of recipe#185599 & recipe#360337 that turned out very well!, 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: used 12 medium sized muffins silcon molds as this are the biggest I have
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Steps
|
1
Done
|
Mix Dry Ingredients. |
|
2
Done
|
Mix Wet Ingredients. |
|
3
Done
|
Combine Both Mixtures. |
|
4
Done
|
Stir in Chopped Walnuts and Shredded Zucchini. |
|
5
Done
|
Let Batter Sit 15 Minutes. |
|
6
Done
|
Scoop Into Lined Muffin Tins Generously. |
|
7
Done
|
Bake at 350f For About 25 Minutes (until a Skewer Comes Out Clean). |
