After my mother in law gave me a bag of rice flour, I had some experimenting to do! I had never used it before. Can't say it's my favorite flour (NO comparison to coconut flour- yummm!), but it did the trick. Hubby came home to these fresh out of the oven, and ate 5 before returning to work, so I guess they're keepers? Not super sweet, just a simple, healthy, gluten free snack.
Zucchini Muffins
1 1/2 cups rice flour
1 teaspoon cinnamon
1 cup xylitol or 1/2 cup raw honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil, melted
2 free range eggs
1 cup zucchini, shredded
1/4-1/2 cup organic raisins (these added a wonderful sweetness to them)
1 cup nuts (optional)
1/2 teaspoon vanilla extract
Combine all ingredients except zucchini, raisins and nuts in mixing bowl. Beat at medium speed scraping bowl, until all is blended. Mix zucchini, raisins and nuts in with a spoon. Pour into greased (grapeseed oil) muffin tin or cupcake liners. Bake at 350 degrees F for about 15 minutes (mini muffins) or 20-25 minutes (reg muffins) or until a wooden pick comes out clean. Makes 1 to 1 1/2 dozen.
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