Rice Zucchini Muffins

Recipesfull introduces to you: Muffin Recipes. (Rice Zucchini Muffins). I created this for my son who has many food allergies and doesn't like vegetables. This moist zucchini muffin is so tasty that he wanted seconds! The recipe has no wheat, no eggs, and no dairy in it. What a nice surprise to sink your teeth into.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 12

Yield: 1 dozen muffins

Rice Zucchini Muffins

Ingredients

1 cup rice flour

1 cup cooked rice

¾ cup white sugar

½ cup applesauce

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon baking powder

1 cup shredded zucchini

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.

Step 2

Beat rice flour rice sugar applesauce vegetable oil vanilla extract baking soda cinnamon salt and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.

Step 3

Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean 25 to 30 minutes.

Nutritional Information

Rice Zucchini Muffins

Servings Per Recipe:12

Calories: 141.3

% Daily Value *

Protein: 1.3g 3%

Carbohydrates: 28.5g 9%

Dietary Fiber: 0.7g 3%

Sugars: 13.8g

Fat: 2.5g 4%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 24.2IU 1%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 6%

Vitamin C: 1.9mg 3%

Folate: 11.3mcg 3%

Calcium: 12.3mg 1%

Iron: 0.3mg 2%

Magnesium: 8.4mg 3%

Potassium: 51mg 1%

Sodium: 213.4mg 9%

Calories From Fat: 22.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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