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Zucchini Currant Muffins: Gluten Free, Vegan

10:47 PM

I. Love. Baked. Goods. People think, oh, gluten free and dairy free, you must eat a lot of veggies, right? The answer is no—I mean yes, sure, we eat a lot of veggies—but no, you'd better believe we eat cupcakes and brownies and muffins. And more than that, we sincerely believe it's possible to make gluten-free, vegan baked goods that taste better than their conventional counterparts. If you don't believe us now, it's our mission to convince you!

Allow us to introduce you to the most incredible muffins in the world. They're so perfectly moist, with a nice little caramelized crust on top. I eat them for breakfast but they literally taste like cupcakes.

Prep Time: 20 minutes
Bake Time: 20-25 minutes at 350˚F
yields 2 dozen


2 cups rice flour
2/3 cups potato starch
1/3 cups tapioca starch
(We mixed our own flour; however, rice flour, potato starch, and tapioca starch may be substituted for 3 cups all-purpose baking flour)
1 1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
3 tsp. vanilla
3 eggs, substituted (we used Ener-g brand)
2 cups sugar
1 cup canola oil
2 cups grated zucchini (or more... more never hurts!)
1 cup currants

preheat your oven to 350˚

1. Rehydrate Your Currants
Fully immerse your currants in a bowl of hot water. This will give them a wonderfully soft texture and will prevent them from sucking moisture out of the batter while baking.

2. Mix Your Wet Ingredients
In an electric mixer, whip together your egg substitute, sugar, and vanilla. Pour in your oil and mix well.

3. Sift Your Dry Ingredients
In a separate bowl, sift together your rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, baking powder, and cinnamon. Gradually incorporate the dry ingredients into your wet mixture.

4. Fold In Your Zucchini and Currants
Strain your currants. With a spatula, fold in your zucchini and currants until they're evenly distributed throughout the batter.

5. Scoop And Bake!
Line your muffin tins with liners. Scoop your batter (we use an ice cream scoop, filled about 2/3 full, and it works like a charm!) and fill your cups. Stick them into your 350˚ oven for 20-25 minutes, or until a toothpick stuck into the center comes out clean.

I'm serious about the whole cupcake thing—you could totally top these with a buttercream and call them dessert. But hey, they're muffins, so you can eat them for breakfast without guilt. . . right?


See you soon,
Becky + Tanya

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