Oh my goodness, what an amazing weekend we had. How was yours? The weather has been warmer both during the day and into the evenings. Saturday we enjoyed another great outdoor birthday party, followed by a little ‘me time’ as my hubby watched our son. The day ended in a sunset family soccer evening in the yard. Sunday was again family time, ‘me time’ and then friends came over to visit and play in our pool. The night ended with a fabulous grilled chicken burrito dinner that my husband made. Good company, good food, and good fun makes for a perfect weekend. And did I mention my hubby is the best grill master ever?!? Now to end this fabulous weekend, lets document this recipe.
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As I sit down to write how this recipe came up, I am overwhelmed with things I want to share that are going. Such as the sheer bliss of enjoyment I have had with friends, family and birthday celebrations the past couple months. You know who you are and thank you for being a part of my life. Maybe it is fall that brings this serene peace, maybe it is the fact that I am finally getting caught up on a few house and baking projects I have had on my list. Either way, totally loving fall and all that it offers- especially pumpkin goodies!
We have been struggling to get my little one to eat vegetables, as a lot of people are. So one of my favorite things about fall is pumpkins and baking with them (I have a great Pumpkin Leek Soup to share too!). We spontaneously had friends come over this afternoon and I decided to try making a gluten-free zucchini muffin for us. I supplemented the oil for canned pumpkin puree. The results? Exquisite and incredibly moist! I combined gluten-free flour mix with Almond Meal flour which gives these muffins the moist texture it needs without using oil.
- 1 cup Gluten-Free flour mix or all-purpose flour
- ½ cup Almond Meal Flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup honey
- 2 eggs
- ½ cup organic pumpkin, canned
- 2 cups finely shredded unpeeled zucchini
- 1 cup chopped walnuts
- ½ cup dried raisins
- In a mixing bowl combine flours, baking powder, baking soda, salt, and cinnamon. Add honey, egg, pumpkin puree, zucchini. Mix on medium speed until well blended.
- Coat muffin pan with spray. Preheat oven 350 degrees.
- When ingredients are mixed well, fold in raisins and nuts. Pour into 6 muffin tins.
- Bake 22 minutes or until a toothpick comes out clean. Move to cooling rack and let cool for 5 minutes before removing.
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