Zucchini Carrot Muffins; Gluten Free

I make a lot of muffins for many reasons but especially because they are a great on-the-go snack.  On busy mornings if there is time for nothing else a muffin will at least get the day started on a healthy note, and will be filling since most of my recipes have nutritious ingredients packed in them. These muffins are perfect for this time of the year since zucchini is still abundant and the carrots at the farmer's markets are tender and delicious. Since they are so flavorful you will think of  them as a treat instead of a healthy muffin.

Notice the flecks of zucchini and carrot in the muffins

Recipe:

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup oatmeal

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups shredded zucchini

1 cup shredded carrot

1/2 cup applesauce 

2 extra-large eggs

1/2 cup vegetable oil

1/2 cup milk

In a large bowl mix the gluten free baking mix, oatmeal, sugar,salt, baking powder, and cinnamon.  In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry and combine just until mixed.  Divide among 18 muffin tins that have been sprayed with cooking spray.  Bake 18-22 minutes at 350 degrees. Sprinkle some cinnamon sugar over muffins prior to baking for added flavor and crunch.

For more recipes like this visit:www.glutenfreebakingmixes.com

Gluten Free Skillet Peach Cake

This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet.  It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.

Recipe:

4 tablespoons unsalted butter

1/4 cup sugar

1 extra-large egg, room temperature

3/4 cup All-Purpose Gluten Free Baking Mix

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice

Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.

Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like. 

Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned. 

Topping: 

1/2 cup sugar

1/3 cup gluten free oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter

Mix in a small bowl with your fingers until crumbly.