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Zucchini Cornmeal Muffins
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Description
I’ve been experimenting with gluten-free flours and natural sweeteners. This was the first successful muffin recipe I had made.
Ingredients
- 1-½ cup Quinoa Flour
- 1-½ cup Cornmeal
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ⅓ cups Agave Nectar (or Honey)
- 2 whole Eggs
- ¼ cups Becel Oil
- ¾ cups Plain Or Vanilla Yogurt
- ¾ cups Milk
- 1-½ cup Shredded Zucchini
Preparation
Into one bowl, put all the dry ingredients.
Into another bowl, put all the wet ingredients except for the zucchini. Mix the wet ingredients altogether, making sure that the eggs have been broken down and the yogurt is incorporated.
In the bowl with the dry ingredients, mix and then make a well in the middle for the wet ingredients. Pour in the wet ingredients and stir slowly. Add the zucchini. Mix together but don’t over mix!! Scoop the mix into greased muffin tins, filling each cup 3/4 full. Bake for 30 minutes.
Mmm… enjoy!! They are sooo good nice and warm!
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