My first experiment with GF muffins was actually with a recipe for berry cream muffins. (That recipe will come soon.) The blogger I adapted from gave a few interesting tips which lead to my flour choices here. First, white rice flour because muffins should be light and airy. Second, sorghum flour because it is light and binding, and has the closest texture to wheat flour. Tapioca flour, because you need a starch to bind it all together, and tapioca is slightly sweet. (Tapioca flour = tapioca starch) The recipe I adapted for the zucchini muffins called for a gluten free flour mix containing a few flours I didn't have on hand, so I improvised with what worked for my last muffins. They turned out moist, light and delicious! Enjoy!
Gluten Free Double Chocolate Zucchini Muffins
DirectionsMy mom tried this recipe herself, but added cinnamon and cloves to the mix. It gave the muffins a delicious twist. Try it for yourself!
Adapted from Can I Have This?