![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcL3HRnpTazxsZX8HJRcsxbGYx65ICNUgbVLOc6G76CW7mN3sSn7_ytEuHShmDhp3SUj91gc_UFD4v9CLTr5LIN2QnEcHOv6Dt8i9BnzWpPh9MD5-o-WM0y0E-90rr8dNftPPNOf2QMBA/s320/P1000573.jpg)
Somedays I get the urge to drag myself back into the swamp of gluten-free baking. It usually occurs after a long enough period has passed that I am once again convinced that I can actually pull something out of the oven that resembles food. Or when I am simply desperate for something bread-like.
Well today was one of those days.
After a year of hockey pucks and saw dust, I give you:
The Zucchini Muffin:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83iR9vmj9yfMjEFqVsJo9cnZ8jNl_D8klxNsuzEGNgx6ys4XrjWhUcKGHzvrEE2ND0dYUVIgmMia4znZCQz6DceIfZnvXU6MlxSTxBYbXJ-gZgdxrVkDfEHRWwz9yJXGIibIuB_H5_bs/s320/P1000575.jpg)
I used this recipe as a guide and did some tweaking and substituting to make them sugar-free. For the first time, I had something edible and actually enjoyable. I am pretty excited.
I dug into my Lakanto stash for this one- the big dog of sugar substitutes (in taste and price). These muffins are worth it.
I think Clay is going to stick with his above-pictured bran muffins (and I don't blame him), but for me, these stocky zucchini-guys are just the ticket.
No comments:
Post a Comment