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These are a very moist tasty muffin!
Gluten Free Carrot, Zucchini & Apple Muffins:
Pre-heat Oven 375*
2/3 Cup Vegetable Oil
2 large Eggs
2/3 Cup Sugar
1/2 Cup Brown sugar, packed
1 tsp vanilla extract
2 Cups Bob's Red Mill Gluten Free All Purpose Flour
1 tsp Xanathan Gum
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp ground cinnamon
1 ¼ Cups finely shredded unpeeled zucchini
½ Cup finely shredded peeled carrot
¼ Cup Finely shredded peeled Apple
(or any combo of the above fruit/veggie ~ You need 2 cups total)
½ Cup Chopped Walnuts (Optional)
Spray with Cooking Spray and lightly flour (Gluten Free) 12 muffin cups. Heat oven to 375°.
In a KitchenAid, beat the oil with eggs, sugars, and vanilla extract.
Add the dry ingredient to the KitchenAid Bowl and mix just until blended. Fold in the shredded Carrots, Zucchini and Apples. Then fold in the Walnuts
Fill muffin cups about 3/4 full. I use an Ice Cream Scoop to make the muffins even size.
Sprinkle with Cinnamon & Sugar
Bake for 25-30 minutes. Or until Toothpick inserted in the middle comes out clean.
Remove from the Muffin tins and cool on a wire wrack.
These Freeze wonderfully in a Ziplock bag or Container.
I keep mine frozen until I'm ready to have one. Takes about 20 seconds in the Microwave to defrost.
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