Gluten-Free Zucchini Carrot Muffins

Ingredients and Weight:

• 2 cups gluten-free flour blend (available at supermarkets)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg (or use egg replacer)
• 1/2 cup vegetable oil or melted butter
• 1 cup shredded or grated carrot
• 1 cup shredded or chopped zucchini
• 1/2 cup sugar (or use a sugar substitute)
• 1 teaspoon vanilla extract (optional)

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 20-25 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the gluten-free flour, baking soda, baking powder, and salt. Set aside.
3. In another bowl, whisk together the egg, oil/butter, sugar, and vanilla extract until well combined.
4. Add the shredded carrot and chopped zucchini to the wet mixture and mix well.
5. Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix.
6. Spoon the batter into muffin cups, filling them about 3/4 full.
7. Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information: (Per muffin)

• Calories: Approx. 200-250 depending on the ingredients used (sugar, oil)
• Fat: Approx. 10-15g
• Carbohydrates: Approx. 30-40g
• Protein: Approx. 4-6g

Dish Characteristics:

• Gluten-free for those with gluten sensitivities or celiac disease.
• Contains vegetables (carrots and zucchini) for a healthy boost.
• Moist and soft texture with a slightly sweet and vanilla-flavored taste.

User Comments:

1. "These muffins are so delicious! I didn't expect them to be so good, especially since they're gluten-free." - John Doe, New York
2. "My family loves these muffins. They're perfect for breakfast or as a snack." - Jane Smith, California
3. "These are a great way to start the day! The combination of carrot and zucchini is really unique." - Michael Johnson, Texas

Special Precautions and Tips:

• Make sure to use a gluten-free flour blend to ensure the dish is truly gluten-free.
• If using a sugar substitute, choose one that is compatible with baking to avoid affecting the texture of the muffins.
• For best results, use fresh vegetables (carrots and zucchini) for maximum flavor and nutrition.