Gluten-free low histamine zucchini muffins
If you're catering for more than one dietary restriction, these gluten-free, nut-free, dairy-free, low histamine savoury muffins may be the answer
Equipment
- ½ cup (125 ml) capacity muffin tray
- Electric mixer or handheld beaters
- Vegetable grater
Ingredients
- 2 eggs
- 400 g grated zucchini
- 110 g tapioca flour
- 110 g sorghum flour
- 120 g brown rice flour
- 5 g psyllium husk
- 20 g baking powder
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- ½ tsp ground turmeric
- 1 tsp sea salt flakes
- 125 ml olive oil
- 125 ml rice milk
Instructions
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line 12 cavities in a 125 ml (half cup) capacity muffin tray
- In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
- Add the zucchini to the bowl and sift in the tapioca flour, sorghum flour, brown rice flour, psyllium husk, baking powder, spices and salt
- Add the olive oil and rice milk
- Mix until combined.
- Spoon mixture into tray, until each cavity is three-quarters full
- Bake for 30 minutes or until a skewer, when inserted, comes out clean
- Allow to cool in tray
Notes
Freeze surplus muffins and defrost at room temperature as required.
For a light lunch, serve with vegetable sticks.