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Zucchini Muffins, Gluten-free

Kara L. Kraemer's photo
Yakima Healthy Foods Examiner
The good life: muffins with tea.
The good life: muffins with tea.
Photo credit: 
Photo in public domain

1-1/2 pounds zucchini squash
1 medium-sized onion, grated
4 eggs, separated (beat yolks and whites separately)
1 C potato starch
salt and white pepper 

Peel zucchini, then grate on coarse side of grater. Add beaten egg yolks and grated onion. Season to taste with salt and pepper. Mix to blend.
In a separate mixing bowl, beat the egg whites until stiff. Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups.
Preheat oven to 350 degrees and bake for 50 minutes. Yields 18.

Recipe used with permission from Celiac Sprue Association

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, Yakima Healthy Foods Examiner

Kara L. Kraemer was born in the Pacific Northwest and graduated from a small Presbyterian college, majoring in chemistry and food science. Her knowledge was put to use in Seattle where she was employed by the FDA as an inspector turned manager/supervisor. She has since retired and enjoys her...

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