Zucchini is officially a fruit, but it wants to be a vegetable. I always have some at home and love to use them in my cooking/baking.
Zucchini also keeps muffins moist and gives them a pleasant colour too.
You can eat these Zucchini Muffins for a quick lunch with a salad, a bowl of soup, or breakfast, and they are also great for kid’s lunch boxes. Generally, they are an excellent addition to just about any meal.
I usually make two batches at a time and freeze some for quick snacks during the week. Just put them in the microwave for a few seconds, and they are as good as freshly made.
If you decide to try to make the zucchini muffins, I would love to hear what you think about them or any other recipe you might try.😊
Zucchini Muffins (Gluten-Free & Low FODMAP)
- Udbytte: 12 1x
- Kategori: Heathy Snack
- Kost: Glutenfri
ingredienser
1 Zucchini (200g)
2 Eggs
30g Cottage cheese LF
30g Rice oil
1 tsp Baking powder
30g Sorghum flour GF
2 tsp Thyme
0,5 tsp Salt
pinch of Pepper
Instruktioner
Heat the oven to 180C.
Grate the squash and put it aside.
Mix all ingredients in a bowl with a hand-held mixer.
Pour the dough into silicone muffins with a spoon.
Bake the muffins for 25-30 minutes or until the tops are just golden.
To serve, place them on a plate for lunch with a salad.
Noter
Eat & Enjoy!
