Wheat/Gluten Free Orange Zucchini Muffins

 

Eat your vegetables!!

Only way I can get the King of Everything to eat his is to hide them. He'll eat broccoli on its own, baby trees he calls them. And cauliflower smash still appeals. But put a plate of veggies in front of him and he'll pull all kinds of faces; i'll beg. He'll refuse. I'll tell him that astronauts eat their vegetables. He'll eat one. And so it goes.

Put veggies in a muffin and we're singing the same song. He ate two and a half of these today. And when the sweetener is orange juice concentrate and a dash of honey? He can have three.

Orange Zucchini Muffins

Preheat oven to 350 deg F, 170 deg. C.

In a medium bowl, combine and stir well with a whisk:

1 cup rice flour
3/4 cups millet flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg

In a large bowl, combine:

2 eggs, lightly beaten
1/4 cup honey
1/4 cup orange juice concentrate, defrosted
1 tsp. orange zest
1/2 cup olive oil

until well mixed. Stir in:

1 cup raw zucchini, packed

Gradually stir flour mixture into wet ingredients, just until all four is mixed in. Do not over mix. Pour into muffin tin, either non stick, greased and floured, or with cupcake papers. Bake 15 - 20 minutes or until tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Now, for added bliss, coarsely chop canned Mandarin oranges and mix into cream cheese for a heavenly spread.