Don’t give up on muffins just because you had to give up wheat! These are fantastic and you can substitute the zucchini for carrots for a different taste. I love the sweetness of these muffins as they are great with a meal or a snack. Eat with a small salad and you have a great lunch or light dinner!
Preheat oven to 350 degrees
1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour*
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg
1/4 cup honey
1/4 cup raw sugar
1/3 cup oil
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 cup water
Mix Together
Stir in
1 1/2 cups zucchini- grated
1/2 cup golden raisins
1/2 cup walnuts- chopped
Spoon the batter into muffin tins- use paper if you have it!
Bake 12 minutes – check on them- you may have to shift muffin tin around for even baking.
*Bob’s Red Mill makes several Gluten Free flour products. I have found that the All Purpose Baking Flour works best for muffins.
~ Recipe from www.healthylivingwithjoline.com
