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Inside Out Gluten Free Zucchini Muffins

July 14, 2011

I have tons and tons of zukes. I bet you do to. Most people make zucchini bread into loaf form…I grab the muffin tins.

I choose muffins or cupcakes over loaves and cakes because….

A.) Portion Control.
B.) Easy to hand out and send outside.
C.) Less crumbs on my counters and then onto the floor.
D.) Less kids using knives.
E.) Easier to freeze and store.

Preheat your oven to 350*.

2c. Pamela’s GF Baking Mix
2.5tsp Cinnamon
1tsp sea salt
1/2c brown sugar
1/4c white sugar
3 eggs
1tsp vanilla
2c grated and drained (or squeezed) zucchini
1/8c oil
1/2c. sour cream

Stir your dry ingredients
Stir your wet ingredients
Now put the wet and dry together.
Spoon into lined muffin trays.

Bake for 22 minutes.
Don’t worry you will not get as many muffins as you see here… I tripled the recipe. You aren’t even seeing them all here… my kitchen is covered in muffins!

Now a word about my ingredients…. The Pamela’s Gluten Free mix is my favorite. I know a lot of Gluten Free folks like their own special blend of “flour” mix…I don’t bake enough to be bothered. We order it through Amazon. The cinnamon I use is a 5% oil cinnamon and is very strong so I don’t use as much as I wrote in the recipe…it would burn everyones lips off. Someone once asked me why, with a family this size, don’t I use a food processor…and the truth is I really don’t need one more noisy thing in this house. Besides, any baking I do is normally while people sleep or nap or I am just trying to be left alone in my own little covert operation.

After my little babycakes cooled I had intended to just stick a piping tip in the top and fill with cream cheese icing….but none of my cake-gear was to be found. So I carved out little circles with a spoon and filled with my icing (or as my grandmother would say, “ice-ning”). I then popped the top back on and waited for the big tribe to come home in an hour.

The rest of the non ice-ninged muffins are going in the freezer.
Think of me when you find the zukes are starting to outnumber you. This recipe will forgive all of your flaws and poor measuring skills.

What are some other ways you use all of the zucchini? Do you grow any in your garden? I would love to hear more in the comments.~T

8 Comments leave one →
  1. July 14, 2011 7:33 am

    oh wow. I am starving for one of these now….I don’t have any zukes….well like one a week and that goes into a stir frybut I just replanted all my zucchini into the beds because they were “squashed” into one small pot so now that they have a little more room I am hoping for a better turn out…

    • July 14, 2011 8:33 am

      I am sure the zukes fairy will visit you this week.
      You will be able to build a small garage in the upcoming weeks with zucchini.

  2. July 14, 2011 7:41 am

    They look very tasty. I love zucchini…and anytime you have less kids using knives is a good thing 😉

    • July 14, 2011 8:34 am

      I love zucchini too. Those and green beans are my go to vegetable. I just wish there was a better way to keep them/ preserve them…so until I learn that I just turn them into muffins.

  3. July 14, 2011 9:40 am

    I love how you post the pictures as you bake away! So adorable, and LOVE his hat!!!!
    They look delish!


  4. Kim permalink
    August 30, 2011 10:45 pm

    I tried these today and they are fabulous! I left some blank and added cream cheese frosting to others, and chocolate chips to both! Thanks for the idea!

    • August 31, 2011 10:09 am

      Oh I am so glad you came back and let me know.
      chocolate chips are a great idea!
      they are a tried and true recipe.

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