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Prep time
20 minutes
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Cook time
20 minutes
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Makes
12
Author Notes
Delicious muffins! Incredibly moist, fluffy and flavorful- you'd never guess they're gluten-free! —Susanna Ekholm-Reed
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Ingredients
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3/4 cup
super-fine almond flour (Bob's Red Mill)
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1 cup
gluten-free flour
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2 teaspoons
baking powder
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1/4 teaspoon
baking powder
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1/2 teaspoon
xanthan gum
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1 cup
sugar
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120 grams
unsalted butter
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1/2 teaspoon
salt
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2
eggs
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2 cups
grated zucchini
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1
lemon, grated peel
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2 tablespoons
poppy seeds
Directions
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Preheat oven to 375 deg F.
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Mix all dry ingredients thoroughly.
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Beat sugar with eggs and add melted butter.
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Add grated zucchini, lemon peel and poppy seeds to the batter. Gently fold the dry ingredients into the batter using a rubber spatula.
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Line a muffin tin with paper muffin liners, spoon in the mixture and bake for 23 min.
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