Savory Gluten Free Zucchini Muffins for a Cocktail Party
Today I had a party and decided to serve my Zucchini Muffins that I have been baking for years. An old friend of my mother's gave me this recipe a long time ago. With so many of my kids friends going gluten free for various reasons, I have been experimenting with many of my "old recipes" , turning them into new and improved gluten free recipes. This perfect cocktail, two bite appetizer was a huge success!! I simply substituted one cup of Wholesome Chows All Purpose Baking Mix for the cup of flour used in the original recipe. They were moist and so flavorful no one could tell they were gluten free. I used thyme as the fresh herb but feel free to use whatever you have handy, just omit if you do not have anything fresh. I have used rosemary, chives, sage, parsley and basil all at various times depending what I was going for at the time and what was available. Here is this simple recipe you will make again and again:
1 cup milk, any strength
1 egg, beaten
1/2 teaspoon baking soda
1/2 cup grated Parmesan or Romano cheese
3/4 cup diced zucchini
3/4 teaspoon salt
2 teaspoons minced fresh herb of your choice
Spray mini muffin tins well with non stick vegetable spray.
Mix all ingredients just until combined in a large bowl. Fill mini muffin tins 3/4 full with batter.
Bake 18-20 minutes in a pre-heated 350 degree oven, until muffins are lightly browned on top.
Cool 10 minutes on wire rack before removing muffins to serve. Makes 24 mini muffins.
For information on the All-Purpose Baking Mix go to:www.glutenfreebakingmixes.com
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