No Wheat. No Dairy. No Problem.

Zucchini Muffins

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Zucchini is coming on in the garden... full force. These moist muffins are great for breakfast or a quick mid-day snack.

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1 cup sugar

1/2 cup canola oil

2 eggs

1 teaspoons vanilla extract

1 1/2 cups brown rice flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 cups shredded zucchini (about 1 medium)

1/2 cup raisins or chopped nuts... or both (optional)

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In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the brown rice flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini and nuts/raisins. Pour into paper lined muffin or mini muffin cups. Bake at 350̊ for 20 minutes or until a toothpick inserted near the center comes out clean. Transfer to wire racks to cool completely.

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