Sunday, October 9, 2011

Mini Zucchini Millet Muffins - Gluten Free

Mini Zucchini Millet Muffins

Gluten Free.  You can make these dairy free by substituting water for the milk.  Still wonderful.

Preheat oven to 425 degrees F. 
Line muffin pan with baking cups.  You can use either mini (so cute) or regular muffin pans, just adjust baking time.

Mix together in a small bowl:
3/4 cup of warm milk of choice
1 tablespoon raw apple cider vinegar
Let stand for 30 minutes while you prepare the rest.

Mix together in a large bowl:
2 cups millet flour (freshly ground if you have a Vita-Mix )
2 tablespoon freshly ground flax seed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg

 Mix well then add:
1/3 cup of coconut oil (melt if needed)
2 eggs, lightly beaten
1 cup of grated zucchini
1 grated apple or ½ cup grated carrots
¼ cup organic agave syrup or maple syrup (optional)

Add contents of small bowl and combine well. Fill muffin pans 3/4 full. Bake mini muffins about 10 minutes, or until a toothpick comes out clean.  Bake regular muffins about 15-18 minutes or a toothpick comes out clean.  Remove from oven, cool slightly and remove from pan.  These are delicious served warm with butter or add some maple syrup or honey for a sweet treat.

PS: You can use other flours and oils, but these are my favorites since I am not eating wheat.  Millet is similar to corn meal but I love the flavor for a change. 

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