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June 14, 2012

ZUCCHINI CARROT MUFFINS

  • 2/3 c agave
    4 tablespoons canola or grape seed oil
    1 teaspoon salt
    2 large eggs
    2 cup grated zucchini
    2 cup grated carrots
    ½ cup chopped pecans, toasted
    2 cup gluten free flour
    2 teaspoon baking powder
    2 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    ¼ c brown sugar
    ¼ teaspoon cinnamon
  • Preheat oven to 375*. Spray muffin tin. Combine first 3 ingredients and blend. Add vegetables and pecans. Sift remaining ingredients and incorporate with wet ingredients. Sprinkle with pecans, brown sugar and cinnamon mix. Let rest for 10 min and then bake for 18 min or until toothpick comes out clean.

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