Gluten Free Zucchini Lemon Mini MuffinsFrom BROOKSIDE MANOR BED & BREAKFAST
Prep Time:10 minutes
Cooking Time:12-15 minutes
Zucchini's are abundant in the mid to late summer.
- 1 small zucchini grated about 2 cups
- 2/3 cup milk (any type)
- 1 zest of 1/2 fresh lemon
- 1 teaspoon lemon extract
- 1/4 cup canola oil or your favorite oil
- 1/2 cup sugar
- 1 each large egg
- 2 cups Bob' Red Mill Gluten Free 1 to 1 Baking Flour
- 3 teaspoons baking powder
- 1 Glaze (listed below)
Preheat oven to 400 F. Spray 24 well mini muffin pan with your favorite oil spray.
Hand Mix all ingredients (expect glaze) in bowl. (If batter is too thick, add a little more milk. Zucchini's vary in moisture content and better to add milk to batter than be too soupy.)
Divide equally into 24 well mini muffin pan.
Bake 12-15 minutes. Ovens vary. We use a convection oven for 12-13 minutes.
Remove from oven and apply glaze on top.
Leave in pan until cooled, about 15-25 minutes.
Glaze- Zest from 1/2 lemon. Juice from 1/2 lemon. 1 teaspoon lemon extract. 1/2 cup Confectionary Sugar. You are looking for just pourable texture. Mix well and let stand while mini muffins are baking.