Carrot Zucchini Muffins

Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is harder in the wee hours of morning when my toddler is begging to be put in the highchair. My new strategy for being a more prepared mother and gluten-free cook is this: cook when I feel like cooking. The cook when I am starving or tired method does not work and unfortunately, these are the normal times to cook. So I am making muffins at ten o’clock at night for tomorrow’s breakfast. And I just might make dinner at three tomorrow afternoon!

My muffins turned out great- I am really loving sorghum flour. If you don’t want to do a struesel topping, these will taste great plain. My recipe is an adaptation of a Martha Stewart recipe found here. I made the recipe gluten-free, changed proportions only slightly, and added zucchini. The streusel topping I found at I Am Gluten Free. To get the recipe for the streusel, go visit Ellen!

Note: These would be great for a Mother’s Day Brunch as Martha suggested!

carrot zucchini muffins Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

2/3 cup sorghum flour

2/3 cup tapioca flour

2/3 cup white rice flour

3/4 cup of granulated sugar

3/4 teaspoon xanthan gum

2 teaspoons of baking powder

3/4 teaspoon of baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup plain low-fat yogurt

1 large egg

5 tablespoons of melted butter

2 1/2 cups carrot and zucchini, grated or shredded

Directions:

Preheat the oven to 375 degrees. Prepare the muffin tins with liners or grease them really well. Whisk the dry ingredients together well in a large bowl. In a med. bowl, combine the egg, yogurt, and melted butter. Make a hole in the dry ingredients and pour in the wet ingredients; stir until combined. Add the grated zucchini and carrot. Spoon the batter into muffin cups. Top with streusel if using. Bake for about 20-25 minutes- it may take a little longer in some ovens, but overdone gluten-free muffins are terrible-keep an eye on them!

Makes about 18 muffins.

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