Zucchini Muffins
Recipe from the Celiac Sprue Association website. The original can be found at: http://www.csaceliacs....
Ingredients
- 1-1/2 lbs zucchini squash
- 1 medium-sized onion, grated
- 4 eggs, separated
- 1 c potato starch
- salt and white pepper to taste
Directions
- Step 1
Peel zucchini, then grate on the course side of a grater.
- Step 2
Beat the egg yolks.
- Step 3
Add the beaten egg yolks and onion.
- Step 4
Season to taste with salt and pepper. Mix to blend.
- Step 5
In a mixing bowl, beat the egg whites until stiff.
- Step 6
Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture.
- Step 7
Spoon batter into greased muffin cups.
- Step 8
Preheat oven to 350 degrees and bake for 50 minutes.
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Rating
Summary
- Prep. Time: Not provided
- Cook. Time: Not provided
- Makes 18 servings
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.