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Zesty Zucchini Muffins* Recipe
Ingredients
- 2 ½ cups Robin Hood® Gluten Free Flour Blend
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup Vegetable or Canola Oil
- 1 tsp vanilla extract
- 2 cups grated zucchini, peeled or unpeeled
- 1 tbsp lemon zest
Topping :
- 1/3 cup SUGAR IN THE RAW® Natural Turbinado Sugar
| PREP TIME 15m |
COOK TIME 25m |
TOTAL TIME 40m |
YIELD serving size: 18 muffins |
|---|
Instructions
- Preheat oven to 375°F (190°C).
- Grease or line muffin cups with paper liners.
- Combine flour blend, baking powder, baking soda and salt in a large bowl.
- Whisk eggs and sugar together in a separate large bowl.
- Add buttermilk, oil and vanilla and mix well.
- Stir in zucchini and lemon zest.
- Add flour mixture, stirring until well combined.
- Spoon into prepared muffin cups.
- Sprinkle with sugar.
- Bake in preheated oven 20 to 25 minutes, or until a tooth pick inserted in center of muffin comes out clean.
- Cool on wire cooling rack.
A recipe from Robin Hood
2020-04-02
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