Gluten Free Courgette Muffins
Also known as a baby marrow or zucchini, courgettes are a long green squash that originated in the Americas. Delicately flavoured, courgettes require little cooking. They are nutritious as they contain vitamin A, potassium, folate, and are low in calories. These scrummy muffins are gluten-free and are great for breakfast or as an afternoon snack.
⅔ cup sorghum or millet flour
⅔ cup tapioca flour
⅔ cup brown rice flour
¾ cup of granulated sugar
¾ tsp xanthan gum
2 tsp of baking powder
¾ tsp of baking soda
1½ tsp cinnamon
½ tsp nutmeg
⅛ tsp allspice
¼ tsp salt
½ cup chopped walnuts (optional)
1 cup unsweetened applesauce
1 heaped Tbsp ground flax seeds
3 Tbsp warm water
5 Tbsp canola or vegetable oil
2½ cups courgettes, grated or shredded
Crumb topping (optional):
2 tsp vegan margarine
1 Tbsp brown sugar
1 Tbsp brown rice flour
½ tsp cinnamon
- Preheat oven to 190°C.
- Prepare muffin tins with liners. In a small bowl, use a fork to mix crumb topping ingredients (if using) and set aside.
- Combine the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a medium bowl. Pour the wet ingredients into the dry and stir until combined.
- Distribute batter evenly among 18 muffin cups. Sprinkle on the crumb topping.
- Bake for 20-22 minutes. Muffins are done when a toothpick inserted into the middle comes out clean.
- Leave muffins in the pan for 5 minutes before transferring to a cooling rack.
- Let cool at least 30 minutes before eating, or they will stick to the liners.
- Makes 18 small gluten-free muffins.
Serves 18 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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