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
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!
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Posted by Natalie
Filed under: Baked Goods, Breakfast, Gluten Free, Muffins
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Those look great! I am planning in making muffins today too..corn I think.
And, I am making them at lunchtime.
My grandmother used to make supper before lunchtime, something I am trying to do now.
HEY! Those look GREAT!!!! MMMMMM….Muffins!
Hey, where are you? Feeling ok??
I have a great, easy dinner recipe up..I think you’ll love it.
Slowing down definitely! I have so much to do in the next month…let’s hope its a month, haha. I am going to head over and check out the recipe. I have to make my shopping list for next week.
[...] My Carrot-Zucchini Muffins [...]
My 7 year old son and I made these muffins last night and my kids have devoured them! I also have a milk allergy, so I substituted applesauce for the yogurt, then sprinkled a tiny bit of turbinado sugar on the top for a sweet crunch. Excellent! Having one for breakfast as I type this.
Melanie-
Thanks for the comment! I like the applesauce sub.
ok, this is the second time I made these and mine do not look like Natalie special picture, mine fell in the middle and were still not done in the middle after cooking for 30 minutes. Any suggestions?