Here's a recipe for gluten free and corn free zucchini muffins. Great for this season as veggies are starting to mature in our gardens. I like to put peanut butter on them. This recipe also works well with grated carrot instead of zucchini.*2 cups gluten free corn free four mix. ( I used half rice flour and half soy flour)
*2 and 1/2 tsp featherweight baking powder (Featherweight brand does not contain cornstarch)
*1/2 cup sugar
*1/2 tsp salt
*1/2 tsp cinnamon
*1 and 1/2 cup grated zucchini
* 2 eggs
*1/4 cup melted butter or canola oil
*approximately 1 cup milk (depends on the flour)
1. Combine the dry ingredients.
2. Beat eggs and add them. Add the oil or butter.
3. Add enough milk to make a nice pourable batter.
4. Mix well. Combine dry and wet ingredients.
5. Finally, add the grated zucchini and mix gently.
6. Fill muffins 2/3 full.
7. Bake at 400 degrees approximately 20 minutes, until tops are golden brown.
