All stories must start somewhere. Today, I start with a simple, delicious recipe as opposed to all the ups and downs of life that the last year and half have brought me. Those stories will unfold slowly as time passes. Today, I go easy on myself. I'll start with muffins.
I mean, where would we be without muffins? They are a staple in many people's diets. An easy snack, a replacement meal, something cheap and easy to pick up on the go. Filling. Yummy. When gluten free though, it's not such a staple. First, you can't just pick up one muffin from a place that carries gluten free muffins. You usually have to buy a $10 box. And that's if a store even carries them. If you make them, maybe they are super heavy like many gluten free foods can be. I want to be full but I don't want to be walking through sludge the rest of the day just trying to digest my meal.
Although I normally like to make everything from scratch with my own mix of gluten free flours, I came into possession of the Pamela's Baking and Pancake Mix. Except that my narrow brain seemed to keep skipping over the part that said baking and was only using it for pancakes. What an awful oversight! I took a stab at the muffin recipe on the back of the package and what a light fluffy, perfectly tasty gluten free muffin did it make. Super simple. What a delight. I had to make a second and third batch to keep up with the demand in my home. Not all recipes go over so well. This one was a hit.
Gluten Free Zucchini Muffins with Orange Glaze, makes 5
Needed: 1 1/4 C Pamela's Gluten Free Baking and Pancake Mix, (ingredients according to recipe on package - egg, vanilla, water, sugar - I used 1/4 C Coconut Palm Sugar), 1/2 C shredded zucchini, 1/8 t ground anise, 1/8 t cinnamon, coconut butter for muffin pan, 1/2 C icing sugar, 1 1/2 T orange juice, 1/4 t orange rind.
Heat oven to 350 degrees. Mix all the ingredients up to the cinnamon in a bowl. Grease muffin pan with coconut butter. I used a muffin top pan (so cool, I know, total find at the thrift shop) and the Fred and Friends Teacupcakes. Bake in oven for 18-20 minutes. Let cool for 10.
MIx glaze ingredients together and glaze onto muffins once cool. Let sit for 20 minutes for glaze to harden before serving. Enjoy. Suzanne
