Ingredients
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
2
-
1/2
-
1/2
-
1
-
1
-
1
-
2 1/2
-
1/4
-
1
Directions
Gluten Free Zucchini Carrot Muffins, A delicious healthy gluten free muffin that bakes thoroughly, stays moist for days and freezes well , I like these alot and the recipe is forgiving of substitutions: used molasses and stevia instead of brown sugar, ground flax and quinoa (since I don’t have any whole), and I totally forgot the apple I put the sunflower and pumpkin seeds in whole, cuz I like crunch And they are good! I think I’ll add a little more spice next time , I like these alot and the recipe is forgiving of substitutions: used molasses and stevia instead of brown sugar, ground flax and quinoa (since I don’t have any whole), and I totally forgot the apple I put the sunflower and pumpkin seeds in whole, cuz I like crunch And they are good! I think I’ll add a little more spice next time
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Steps
|
1
Done
|
Lightly Grease 18 Muffin Cups. |
|
2
Done
|
in a Medium Bowl, Sift Together the Brown Rice Flour, Tapioca Starch, Potato Starch, Salt, Baking Soda, Baking Powder, Guar Gum and Spices. |
|
3
Done
|
Grind the Quinoa, Flax Seeds, Sunflower Seeds, Pumpkin Seeds and Almonds in a Coffee Grinder Until They Are Very Fine. Add to the Dry Ingredients and Mix Well. |
|
4
Done
|
in a Separate Bowl, Beat Together Eggs, Oil, Yoghurt, Sugar, Honey and Vanilla. |
|
5
Done
|
Mix the Dry Ingredients Into the Egg Mixture. |
|
6
Done
|
Fold in the Zucchini, Carrots, Apple and Raisins. |
|
7
Done
|
Scoop Into the Prepared Muffins Cups and Let Stand For 30 Minutes While Preheating Oven to 375 Degrees. |
|
8
Done
|
Bake For 25 to 30 Minutes Until Golden Brown and a Toothpick Inserted in Centre Comes Out Clean. |
|
9
Done
|
Cool 10 Minutes in the Muffin Tin Before Transferring to Wire Racks. |
