The first time I heard about this kind of muffins was on Heather's blog. So I thought I'd give her recipe a try and see what happens. Well..here they are and , beleive me they are delicious! Please be lenient, that was the first time I've ever baked apple-zucchini muffins but they are soooo tasty! Here's Heather's recipe:
Apple Zucchini MuffinsAdapted from Easy Gluten Free Baking from Elizabeth Barbone1 cup white rice flour1/2 cup of sweet rice flour1/4 of cornstarch1 tablespoon of baking powder* Please note that if you are using a mix, or if you are making these using regular flour, this is where you will pick up from 6 Tbs butter (vegan works fine with this recipe) 1/4 cup honey 1/4 cup of applesauce, OR 1 egg 3/4 cup of milk (almond, coconut or rice can be substituted) If you are using large fruit like cranberries, blueberries or raspberries, you will use 3/4 cupIf using grated veggies or fruit like apple or zucchini, you will use 1 to 1/2 cups.For the apple zucchini muffins I added in 1 tsp of cinnamon and 1/2 tsp of nutmegPreheat over to 350Whisk together dry ingredientsIn a separate bowl, cream together butter and sugar for one minuteAdd egg or applesauceBlend wellAdd half of the dry ingredients and mix until dough formsAdd milkAdd spices of choiceIn a small bowl, coat fruit with the cornstarch and fold into batter along with 1/2 cup of oats if desiredSpoon batter into muffin tins and either freeze or bake for 15-20 minutesFor frozen muffins, the cooking time may be a bit longerRemove and cool.