Lemon and Zucchini Muffins

July 3, 2019

Lemon and Zucchini Muffins

 

1 ½ cup rice flour

1 ½ cup finely ground raw (unsalted) almonds

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

½ tablespoon poppy seeds

1 ½ cup finely grated zucchini

3 eggs

1 lemon zest

½ cup buttermilk

½ cup sugar

2 teaspoons lemon extract

1 teaspoon lemon juice juice

 

preheat oven 350 degrees.

 

Line 12 cupcake or muffin tray with cupcake paper liners

 

Combine all dry ingredients- set aside.

 

In a mixing bowl, add eggs and sugar with a handheld or standing mixer- mix for 2-3 minutes or until pale and creamy. Add buttermilk, zucchini and lemon extract, juice and zest and continue mixing about 30 seconds.

Slowly add the dry ingredient to the mixing bowl with all the wet ingredients and continue mixing until well combined (about 1 minute). Spoon even amounts into lined muffin tray. Bake 20-25 minutes or until knife comes out completely clean. Remove from oven. Let cool and serve.

Makes 12 muffins

 

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