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gluten-free-zucchini-carrot-muffins.json
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gluten-free-zucchini-carrot-muffins.json
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{
"directions": [
"Lightly grease 18 muffin cups.",
"Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.",
"Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.",
"Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.",
"Preheat oven to 375 degrees F (190 degrees C).",
"Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack."
],
"ingredients": [
"1 cup brown rice flour",
"1/2 cup tapioca starch",
"1/2 cup potato starch",
"2 1/2 teaspoons ground cinnamon",
"1 teaspoon baking soda",
"1 teaspoon baking powder",
"1/2 teaspoon salt",
"1/4 teaspoon ground nutmeg",
"1 pinch ground ginger",
"1 pinch ground cloves",
"1/2 cup quinoa",
"1/2 cup flax seeds",
"1/2 cup toasted almonds",
"1/4 cup sunflower seeds",
"3 eggs, room temperature",
"1 cup plain yogurt",
"3/4 cup brown sugar",
"1/2 cup coconut oil",
"1/2 cup agave nectar",
"2 teaspoons vanilla extract",
"2 cups shredded zucchini, squeezed dry",
"2 cups shredded carrot",
"1 apple, grated",
"3/4 cup raisins, soaked in hot water and drained (optional)"
],
"language": "en-US",
"source": "allrecipes.com",
"tags": [],
"title": "Gluten-Free Zucchini Carrot Muffins",
"url": "http://allrecipes.com/recipe/239709/gluten-free-zucchini-carrot-muffins/"
}