Snack

Pineapple Zucchini Muffins - Gluten Free is for Snack.

Pineapple Zucchini Muffins - Gluten Free takes 20 minutes to prepare.

Pineapple Zucchini Muffins - Gluten Free takes 17 minutes to cook.

Pineapple Zucchini Muffins - Gluten Free makes 24 servings.

The ingredients for Pineapple Zucchini Muffins - Gluten Free are:

1 cup mix (1:1:1 = white (or brown) rice +
tapioca flour + cornstarch)
1 cup sorgum flour
1 cup brown rice flour
3 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 1/2 tsps. xanthum gum
3 eggs
2 tabs. vinegar
1 cup sugar
1 cup canola oil
2 cups shredded zucchini
1 8 oz, can crushed pineapple. lightly drained
1 1/4 cup chopped walnuts
1 1/4 cup dried cranberries (or raisins)

Here is how you make Pineapple Zucchini Muffins - Gluten Free:

Whisk dry ingredients together in medium bowl. Set aside. In large bowl, add vinegar to eggs and beat til foamy with electric mixer. Add in sugar and oil, beat 2 minutes with electric mixer. Fold in zucchini and pineapple. STIR DRY INTO WET. Blend well. Add walnuts and cranberries. Using a 1/3 measuring cup. spoon dough into muffin tins. Bake about 17 min. at 350. Freezes well.Serving Size: Makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user TEXASREDFERN.

The nutritional information for Pineapple Zucchini Muffins - Gluten Free is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 253.7

• Total Fat: 14.3 g
• Cholesterol: 23.1 mg
• Sodium: 272.0 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 1.8 g
• Protein: 3.3 g

The dietary needs meet for Pineapple Zucchini Muffins - Gluten Free is Gluten Free