Gluten-free cheesy carrot and zucchini muffins
A lunchbox muffin packed with veggies and suitable for freezing
Equipment
- 1 Half cup capacity (125ml) muffin tray
- 1 Stand or hand-held mixer (or mix by spoon in a large bowl)
- 1 Vegetable grater
Ingredients
- 2 eggs
- 150 g peeled and trimmed carrot (approximately 2 carrots)
- 150 g trimmed zucchini (approximately 1 zucchini)
- 100 g tapioca flour
- 100 g sorghum flour
- 110 g brown rice flour
- 30 g baking powder
- 5 g psyllium husk
- 200 g grated cheese
- 130 g Greek yoghurt
- 125 ml oil
- 125 ml 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) muffin tray
- In large bowl of an electric mixer, beat eggs on medium speed for 5 minutes
- In the meantime, grate the carrot and zucchini and add to the eggs
- Sift into the bowl the tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk
- Add cheese, yoghurt, oil and milk
- Mix until combined
- Spoon mixture into muffin tray until cavities are almost full
- Bake for 30 minutes, or until a skewer, when inserted, comes out clean
Notes
A hard cheese, such as cheddar, is ideal for this recipe
Use an oil that suits your taste and budget, for example, olive oil or sunflower oil
Muffins can be frozen and defrosted at room temperature