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Sunday, 17 August 2014 00:35

Blueberry Zucchini Muffins Featured

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Blueberry Zucchini Muffins Blueberry Zucchini Muffins Making it Milk Free
Bursting with blueberries and bright, fresh, lemon-y flavor, these fun blue muffins will be loved by adults and kids alike. Plus they pack an extra vitamin punch with zucchini they'll never even know is there!

  • Ingredients: 2 cups gluten-free flour (I used Namaste Perfect Flour Blend)
    1 cup gluten-free oats (I used Bob's Red Mill Quick Cooking Gluten-free Oats) 
    1 1/2 tsp baking powder
    1 tsp cinnamon
    1/2 tsp baking soda
    1/2 tsp xanthan gum
    1/4 tsp salt
    1 cup sugar
    1 cup almond milk (or other dairy-free milk)
    1/2 cup unsweetened applesauce
    1/2 tsp vanilla
    1/4 tsp lemon extract
    1 cup fresh zucchini, finely grated
    3/4 cup blueberry jam (or 1 cup fresh blueberries)

  • Instructions: Preheat oven to 350 degrees. Line a cupcake pan with foil liners; set aside.

    In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda, xanthan gum and salt. Whisk the oats into the dry ingredients.

    In a large mixing bowl, mix together the sugar, almond milk, applesauce, vanilla and lemon extract. Once blended, fold in the zucchini, then the blueberry jam (or fresh blueberries). 

    Scoop batter into cupcake pan, filling each cup 3/4 full. Bake at 350 for 18 minutes. Allow to cool on a wire rack before serving. Store muffins in the refrigerator in an airtight container. 
  • Serves: 18
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, Light fare, Picnics, Spring favorites, Summer favorites, Lunchboxes/on-the-go, Easter Favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
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