Gluten-Free Savory Zucchini Muffins

Recipe

Side Dish
Gluten-Free Savory Zucchini Muffins

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User Rating

3 out of 5 stars
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4 ratings

Recipe Data

18
Servings

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Servings and Ingredients

Ingredients
Serves 18
QuantityIngredientAdd
1 ½ lbs. zucchini
4 large eggs, separated
1 medium onion, shredded
salt and white pepper, to taste
1 c. potato starch

Directions

  1. Preheat oven to 350 degrees.
  2. Peel zucchini. Grate on the coarse side of a grater and place in a mixing bowl.
  3. In a separate bowl, beat the egg yolks. Stir into zucchini. Stir in grated onion and season to taste with salt and pepper.
  4. In a separate mixing bowl, beat the egg whites until stiff. Gently fold the beaten egg whites along with the potato starch into the yolk mixture.
  5. Spoon batter into 18 greased muffin cups.
  6. Bake for 50 minutes.

Nutrition facts

Servings

50 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 45mg
  • Sodium: 15mg
  • Total Carbohydrates: 8g
  • Protein: 2g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

www.csaceliacs.org.