Page 180 - UMass2018_CookBook

Ingredients
Makes 18 muffins
2 1⁄3 cups gluten-free flour (see Note)
1 cup granulated sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda 1 teaspoon xanthan gum 1⁄2 cup ground flaxseed meal 1 cup grated zucchini 1 cup grated carrot 2⁄3 cup unsweetened
shredded coconut 1⁄2 cup canola oil 1⁄2 cup buttermilk 2 large eggs Sugar-cinnamon mixture,
for sprinkling
Gluten-Free Garden Harvest Muffins
Oakes Family, South Deerfield, MA
“This is a very flexible recipe. You can replace some vegetables with grated apple or chopped nuts for the flaxseed. Each flour will also give a slightly different flavor.”
— Oakes Family
Preparation
1. Preheat oven to 325°F. Line 18 muffin cups with foil liners.
2. In a large bowl, stir together the glu- ten-free flour, sugar, cinnamon, baking soda, xanthan gum and flaxseed meal. Stir in the zucchini, carrot and coconut.
3. In a medium bowl, stir together the oil, buttermilk and eggs. Add to the flour mix- ture and stir lightly. Spoon the batter into the prepared muffin cups and sprinkle with sugar-cinnamon.
4. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
5. Let cool in the pan for 10 minutes, then transfer the muffins from the pan to a wire rack to cool completely.
Note: I use 1 1⁄3 cups brown rice flour. For the other 1 cup, try a mixture of garbanzo bean, sorghum, teff, tapioca starch or buck- wheat flours.
168 | TASTE OF HOME