Mini Zucchini Mushroom Muffins
These delightful muffins are an excellent accompaniment to any meat dish. They freeze well. Adapted from www.kosherscoop.com
Recipe serves:36 mini muffins
Preparation time15 minutes
Cooking time35 minutes
Wholesome Sweeteners, Gluten Free Organic Cane Sugar, 16 Oz Pouch (Case of 2)
Authentic Foods Gluten Free Tapioca Flour
Authentic Foods Gluten Free Superfine White Rice Flour
Authentic Foods Gluten Free Superfine Brown Rice Flour
Authentic Foods Gluten Free Xanthan Gum, 2 Oz. Jar
Bob's Red Mill - Gluten Free Baking Powder [Case of 4]
Add to Cart
Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl, combine the eggs, oil, and sugar. In a small bowl, combine the tapioca starch, brown rice flour, sweet rice flour, xanthan gum, 1/2 teaspoon salt, and baking powder. Stir the flour blend into the egg mixture. The batter should be of a stiff consistency. Set aside.
Using the small holes of an (electric) grater, grate the zucchini very finely. Mix the grated zucchini with 1 teaspoon salt and place into a colander. Allow the liquid to drain out.
Grate the mushrooms and onion finely (you can use a food processor). Mix with the drained zucchini.
Add vegetable mixture along with garlic to the prepared batter. Mix to combine.
Spoon batter into prepared greased muffin tins, until about 3/4 full. Bake for 35 minutes.
When muffins are ready, remove from muffin tins by using a sharp knife by loosening around the edges. Allow to cool on a wire rack.