Gluten free zucchini and Parmesan cheese muffins: The list of ingredients for our gluten free muffins is almost always the same and so too is the preparation. Perhaps you have noticed that the recipe for our muffins are divided into two sections, dry and wet. This is to ensure that all the ingredients are mixed better, before the final preparation.
We prepare these zucchini and Parmesan gluten free muffins for the farmer’s market, and people are surprised by the variety that we can create! Our savoury muffins are just as welcomed there as are sweet muffins.
This typically American muffin with zucchini and parmesan can also be found in our fully illustrated book, ‘Living in Italy Making Gluten Free Muffins‘.
Ingredients: Makes 7-8 large muffin
- 60 grams (2 ounces) of potato starch
- 60 grams (2 ounces) of tapioca flour
- 80 grams (3 ounces) of rice flour
- 1/2 teaspoon salt
- 15 grams (3 teaspoons) of baking powder
- 2 gr (1/2 teaspoon) of xanthan gum
- 134 gr (5 ounces) sugar
Wet ingredients: Using a measuring jug, add the ingredients in this order. In my experience eggs are not always the same size and may slightly change the final version so I want you to arrive at 300 mls (1 1/4 cups) of wet ingredients so that the final preparation is always the same.
- 2 medium eggs
- 100 ml (0.4 cup) vegetable oil
- 100 ml (0.4 cup) of milk or yogurt
- 150 grams of grated zucchini
- 75 grams of Parmesan cheese, finely grated
- I tablespoon chopped fresh rosemary, slightly bruised with the reverse blade of a knife to help release the oil, then finely chopped
- Preheat the oven to 185C / 370F.
- Mix all the dry ingredients thoroughly in a mixing bowl.
- In a measuring jug, gently mix all the wet ingredients then using a fork combine for 30 seconds.
- Then pour the wet ingredients into the bowl of dry ingredients and stir gently down for 1-2 minutes. If you mix the batter too much, you will notice that it will have the consistency of glue. If this happens your muffins will also have the consistency of glue. Therefore, carefully fold the batter to combine. Don’t worry if the mixture is not homogeneous. Add a little ‘milk or flour if necessary. An extra 2 tablespoon of flour or milk will make no difference to the results.
- Add the zucchini and Parmesan then mix in carefully. The batter should be the consistency of thick cream and ‘dollop’ from a spoon.
- Fill the muffin cups two-thirds full.
- Place the pan in the center of the oven for 17-18 minutes. To check the cooking time, run a toothpick through a muffin and if it comes out dry, the muffins are ready.
- Remove from the oven and allow to cool to room temperature before serving.