• 1 ½ cups Healtheries Rice Flour
• 1 ½ cups Healtheries Ground LSA (Linseed, Sunflower, Almond)
• 2 tsp gluten free baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 Tbsp poppy seeds
• Zest of 1 lemon
• 2 cups peeled and finely grated zucchini/courgette
• 3 large eggs
• ½ cup buttermilk or plain yoghurt
• ¾ cup sugar
• 2 tsp lemon juice

Makes

16 muffins

Method

1. Preheat oven to 180 degrees C. Grease muffin tray (for 16 muffins).
2. Combine the dry ingredients in a medium bowl (rice flour, LSA, baking powder, baking soda, salt, poppy seeds) and set aside.
3. In a small bowl, combine the lemon zest and the zucchini.
4. Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.
5. Add the zucchini/lemon zest mixture, buttermilk/yoghurt, and lemon juice and beat again, until combined.
6. Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
7. Spoon even amounts of batter into muffin trays, filling to the top. Bake for 30 minutes. Remove from oven, let cool, and serve.

Nutritional Information

Average Quantity per Serve