These delicious muffins are not only gluten-free but allow you to get in a couple servings of vegetables for the day. They contain carrots which are rich in beta carotene and zucchini which is high in anti-oxidants such carotenes, lutein and zea-xanthin. These high antioxidant treats are nutritious and tasty!
Makes about 18 muffins.
INGREDIENTS
2/3 cup sorghum flour
2/3 cup tapioca flour
2/3 cup white rice flour
3/4 cup of granulated sugar
3/4 teaspoon xanthan gum
2 teaspoons of baking powder
3/4 teaspoon of baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup plain low-fat yogurt
1 large egg
5 tablespoons of melted butter
2 1/2 cups carrot and zucchini, grated or shredded
DIRECTIONS
Preheat the oven to 375 degrees. Prepare the muffin tins with liners or grease them really well. Whisk the dry ingredients together well in a large bowl. In a med. bowl, combine the egg, yogurt, and melted butter. Make a hole in the dry ingredients and pour in the wet ingredients; stir until combined. Add the grated zucchini and carrot. Spoon the batter into muffin cups. Top with streusel if using. Bake for about 20-25 minutes- it may take a little longer in some ovens, but overdone gluten-free muffins are terrible-keep an eye on them!
