I didn't think these zucchini muffins were going to turn out all that great, given the way the baking process began earlier today.
I went to put the zucchini chunks in my food processor, pushed the ON button, but nothing happened. I made sure everything was correctly locked into place, but again nothing happened. I took it apart and put it back together, and still nothing. After many frustrating attempts and no luck, I finally gave up and cut up the zucchini into tiny little pieces by hand. No small feat when you have 3 children ages 3 and under running around and demanding your attention, and you are pregnant and want to puke. Thankfully, I didn't throw up on my zucchini though!
After several cutting sessions, the zucchini was ready to go. While the younger 2 kiddos napped, Coralyn and I made the rest of the batter:
*1 cup brown rice flour
*1 cup millet flour
*about 1/2 cup honey (I didn't measure, just had Coralyn help me squeeze the bottle until she said we had enough honey)
*1 tsp salt
*1 tsp baking soda
*2 tsp Xanthum Gum
*1-2 tsp vanilla
*2 tsp cinnamon (approximately, as I had Coralyn shake the cinnamon container until she felt it was enough)
*2 eggs
*2-3 Tbsp coconut oil (I had never used this before in this recipe and thought it would be fun to try)
We mixed everything up, sprayed our muffin tins, and made a dozen gluten free zucchini muffins. We had them for afternoon snack, and will have them again for supper (along with Cranberry Walnut Blue Cheese Chicken Salad and some fruit).
The way Coralyn gobbled hers down, and Kellah one and a half of them, I would say these are the best zucchini muffins we have ever made. I must agree, given the few crumbs I have been able to sneak as Kellah leaves a trail behind her :)
I thought I would share the recipe with you and see if you all agree.
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