01 Sep Blueberry Lemon Zucchini Sorghum Muffins
These muffins are light, moist and healthy, they're easy to make and easy to alter, try replacing the blueberries with cranberries, raspberries or even chocolate chips, the lemon with orange, make it your own with some experimentation.
Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).
Whisk to combine in a large bowl, rice flour, sorghum flour, baking powder, baking soda, cream of tartar, xantham gum, salt, lemon zest. Add blueberries and mix until they are coated.
In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.
Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.
Spoon evenly between muffin cups and bake for 45 min,
let muffins cool for 10 min in pan before removing.
I grow zucchini in the summer then shred and freeze them in 1 cup measures, so I can make zucchini muffins all year round.
Ingredients
Directions
Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).
Whisk to combine in a large bowl, rice flour, sorghum flour, baking powder, baking soda, cream of tartar, xantham gum, salt, lemon zest. Add blueberries and mix until they are coated.
In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.
Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.
Spoon evenly between muffin cups and bake for 45 min,
let muffins cool for 10 min in pan before removing.
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