Fructose Free, Gluten Free, Kid Friendly, Lunch, Lunchbox, Muffins, Quitting Sugar, Recipes, Snack

Gluten Free Zucchini Muffins

I never know how to spell Zucchini. Or Zuchini. Or Zuchinni. Bloody hell. It’s just one of THOSE words for me that I struggle with. Actually I struggle with the English language most of the time and that word is just a royal pain in the arse.

Anyway I cooked a batch of these gluten free goodies and it didn’t have me swearing about the ineffectiveness of gluten free flour (which is what normally happens when I bake) so I thought it best to share these.

They had a great texture and could be eaten the next day. (Which is a rarity)

Also it uses OIL as opposed to butter which I prefer.

Ingredients for muffins
150 g gluten free ham
1 small onion grated
1 cup of gluten free self-raising flour
1/2 cup cold pressed olive oil
4 eggs
2 cups grated zucchini
1 cup grated tasty cheese

Pre-heat a hot oven to 200C
Place flour, oil, eggs in bowl and mix.
Add grated cheese, ham, onion and zucchini to flour/oil mix and stir well.
Spoon into non-stick muffin pans (of any size) but do not over-fill muffin pans.
Place in oven for 15 minutes (mini muffins), 20 minutes (cup-cake size muffins) or 25 minutes (large muffins).

Its a great way to hide a green vegetable for small people!

3 thoughts on “Gluten Free Zucchini Muffins”

  1. Hiding veges in food can become a work of art – just ask my sister, her hubby never ate veges before she came along – and according to him, he still doesn't, little does he know hehe. Also reminds me of the nonna on the TV ad whose husband doesn't like garlic so she never cooks with any πŸ™‚ Love reading your blog Taryn…

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