Moist, light and fluffy with a little bit of crisp on the outer, these savory nutritious muffins are great side to any soup or a nice snack paired with apple slices. I have made this recipe dairy and gluten free, I use Bob’s Red Mill All-Purpose Gluten Free Flour along with a cup of brown rice four. I haven’t experimented with any other flour combos here but the brown rice flour could easily be subbed out for another flour of your choice. If gluten isn’t your concern use all purpose and whole wheat flour – in this case you will need to bake for a little longer.
Oven 350 degrees
Lightly oiled muffin pan
2 large Eggs
3/4 cup unsweetened Almond, Rice or Soy Milk
2/3 cup Sunflower or Safflower Oil
2 cups Zucchini, grated
3 tablespoons fresh Basil, chopped
1 1/2 cups All Purpose Gluten Free Flour
1 cup Brown Rice Flour
1/4 cup Brown Sugar
1 tablespoons Baking Soda
1 teaspoon Sea Salt
1/2 cup Manchego or Parmesan, shredded (reserved for topping)
Whisk eggs, milk and oil in a large bowl. Stir in grated zucchini and chopped basil.
Combine flours, sugar and sea salt in small bowl.
Slowly stir flour mix into wet.
Spoon batter into lightly oiled muffin pan and top with grated cheese.
Bake for approximately 35 minutes.
Makes 12 small/medium muffins.