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Gluten Free Zucchini Muffins

Posted Sep 02 2012 8:45pm
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The last week has been an intense stretch.  I’m deep into the Food Practice eBook, and site revamp and newsletter creation and so many things are falling to way side.  I just keep thinking, two more weeks, two more weeks and THEN it will all get attended to.  It makes me laugh somewhat and honestly?  Who knows?  Right now, my eye is on the prize and I feel as if I can’t deviate from this course for anything in the world because so much more is riding on it other than just this website.

To that end, I haven’t been cooking much.  Just easy salads and dishes that are quick for Jon and I.  This morning however, I just woke up with the need to bake.  The kitchen and my counter were calling to me.  So this morning I sprang out of bed and before heading back to my computer, I finally took the crazy amounts of Zucchini my friend Dania gave me and made muffins.  I wanted to mark the fact that this was Sunday with the warm scent of baked goods in the oven, even if I would still be working all day.  Let me tell you that these babies are little nuggets of awesome.  It’s that simple!

  • 3 cups grated organic zucchini
  • 3 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1 1/3 cups of raw can sugar
  • 2 teaspoons of baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts
  • 2 eggs beaten
  • 2 teaspoons vanilla extract
  • 2/3 cup melted butter

1.  Preheat oven at 350 degrees.

2.  In one bowl mix sugar, eggs, vanilla, grated zucchini and melted butter. Set aside.

3.  In another bowl combine the dry ingredients except the walnuts.  I use my food processor for this and when the dry ingredients are blended, add the contents from the bowl.  When it’s all thoroughly blended, add the walnuts and give the batter a few good bursts with the processor.  Only enough to mix things and not crumble the walnuts too much.

4.  I filled 12 regular sized muffin tins and 16 minis with this batter.  Fill each cup to the top and place in the oven for 20 minutes.  Check on them at the 15 minute mark.  Mini muffins will cook faster.

5.  I’m suppose to tell you to let them cool for a while, but honestly?  The second I pulled these out of the oven, I grabbed one, cut it open and placed a dab of butter at the center and dug in.  So yum.



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