On Friday night after dinner I decided to motivate to make a batch of the zucchini bread in muffin form for our weekend beach trip – GF muffins are always a nice treat to have around when the hotel breakfast inevitably has nothing you can eat besides yogurt! I didn’t quite anticipate how much of mess I’d make…
Gluten-Free Zucchini Muffins
from Pamela’s Products
Makes about 12 standard muffins
- 2 cups Pamela’s Baking & Pancake Mix
- 2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp nutmeg
- 2 medium zucchini
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 tsp vanilla
- 1/2 cup walnuts, chopped
- Zest of 1 lemon
Preheat the oven to 350 and prepare your muffin tin (I used silicone baking cups lightly coated in cooking spray).
Cut the blossom ends off the zucchini and grate them. Squeeze the grated zucchini lightly in paper towels to remove some of the water.
Whisk together the baking mix, cinnamon, salt and nutmeg in a medium bowl. In a separate smaller bowl, whisk together the eggs, oil and sugar briskly until it forms a syrupy texture. Stir in vanilla.
Add the wet ingredients to the dry ingredients and stir together. Fold in the grated zucchini, walnuts and lemon zest. Portion batter into muffin cups, about 2/3 full.