My friend Lisa is also going gf and shared this wonderful harvest muffin recipe. I made the muffins this weekend and my kids and hubby raved about them. They were really moist and tender and the recipe made a lot. I think this would also be good with some raisins or cranberries added in or even some chopped candied ginger. This would make a great after school snack.
Lisa's Harvest Muffins
1 cup oil
1 cup brown sugar
1 cup white sugar
3 eggs, beaten
2 teaspoon vanilla
3 cups gluten free baking mix (I use Bob's Red Mill)
3/4 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
2 cups grated zucchini (drained)
1 cup grated carrots
3 Tablespoons ground cinnamon (Yes, that really is tablespoons)
1. Preheat oven to 325 degrees.
2. Drain zucchini in colander until dry. Mix all the ingredients; pour into muffin tins and bake for 30 minutes or until toothpick comes out clean.