Best 2 Rice Zucchini Muffins Recipes
Are you looking for a delightful and nutritious way to start your day? Look no further than these Zucchini Muffins with Rice Flour. Made with a combination of zucchini, rice flour, and a hint of sweetness, these muffins are packed with flavor and texture. Not only are they a delicious treat, but they are also gluten-free and a good source of fiber. These muffins are a perfect grab-and-go breakfast or a satisfying snack.
In this article, we've compiled a collection of zucchini muffin recipes that cater to various dietary preferences and tastes. From the classic zucchini muffin recipe to vegan, gluten-free, and even savory options, there's something for everyone to enjoy. Each recipe is carefully crafted to highlight the natural flavors of zucchini and is sure to be a hit with your family and friends. Whether you prefer a sweet or savory muffin, a moist or crumbly texture, or a simple or elaborate presentation, you'll find a recipe that fits your cravings.
RICE ZUCCHINI MUFFINS
I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.
Provided by Jamie West
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
- Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 28.5 g, Fat 2.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 213.4 mg, Sugar 13.8 g
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Ensure zucchini is grated properly and drained well to avoid excess moisture in the muffins.
- Do not overmix the batter, as this can result in tough muffins.
- Fill muffin cups only ⅔ full, as the batter will rise during baking.
- Bake the muffins until golden brown and a toothpick inserted into the center comes out clean.
- Muffins can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve warm with butter, cream cheese, or your favorite spread.
Conclusion:
These rice zucchini muffins are a delicious and nutritious way to start your day or enjoy as a snack. They are packed with flavor and texture from the zucchini, rice, and cheese. Plus, they are a great way to use up leftover rice. Give this recipe a try, and you'll be sure to love it!
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