I was about to bake some zucchini muffins to share with Helen this morning,
when I realized I only had gluten-free ingredients (having used all of my wheat
flour to papier mache a hippopotamus head).
So, maintaining my inability to use a recipe, I whipped up these muffins. They
taste glutenny enough for me!
Glutenless Zucchini Muffins:
(all measurements approximate)
1/4 c sorghum flour
1/8 c sweet rice flour
1/4 t xanthan gum
pinch of salt
2 T sugar
1/4 c shredded coconut
1/2 t baking powder
1 T canola oil
3 dates, chopped
3/4 c grated zucchini (one smallish zucchini)
chocolate (I used TCHO chocolate, delivered from the magical chocolate
dumpster by the one and only Star Simpson after Maker Faire this weekend)
combine everything in a mixing bowl (add the wet mix to the dry mix)
fill greased muffin tins (these are sticky little buggers) about 3/4
top with chunks of chocolate
bake at 350 15-20 minutes (they'll be done when you push on the top and they
Really, these could've fooled me on the gluten.