Monday, January 26, 2009

Gluten-Free Zucchini Blueberry Chocolate Chip Muffins

In my quest to explore gluten-free baking, I made up this Gluten-Free Zucchini Blueberry Chocolate Chip Muffins recipe. Quite tasty.

Gluten-Free Zucchini Chocolate Chip Muffins
1 cup millet flour
1/2 cup rice flour
2 T potato flour
1/2 cup ground flax seed (I use my coffee grinder)
1 t baking soda
1 t baking powder
1 t xanthan gum
1/2 t salt
1/4 cup sugar
1 t cardamom
1 t vanilla
2 eggs, separated
1 cup milk (I used almond milk)
1/4 cup oil
1 zucchini shredded
1/2 cup pecans
1 cup blueberries
1/2 cup Ghirardelli bittersweet chocolate chips

1. Combine flours, ground flax seed, soda, powder, xanthan gum, salt, sugar and cardamom in a medium bowl. In food processor, shred zucchini. Add to dry mixture.
2. Whip egg whites until stiff. Set aside. Combine wet ingredients: milk, oil, egg yolks and vanilla. Add dry ingredients to wet mixture. Blend with mixer. Fold in pecans, chocolate chips, blueberries and egg whites.
3. Spoon into lined muffin tins. Bake 375° in preheated oven for 20-25 minutes or until a toothpick comes out clean when inserted into middle of muffin. Let cool on wire rack. Makes about 14 muffins.

Note to the gluten sensitive: Make sure you use gluten-free vanilla. Most vanillas are made with Bourbon which contains gluten. And use only Ghirardelli bittersweet chips as most chocolate chips are dusted with flour. Ghirardelli chips are not.

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