The Best Zucchini Muffins- Gluten Free

Now you all must remember, I only post recipes once I have tweaked them to my liking and I get the go ahead from my family.. They are truely a picky bunch!!! These were moist and totally yummy!!The flax, walnuts and raisins are all optional..I add flax to everything just to be healthy.

1 1/2 cups sorghum flour, 1 cup brown rice flour, 1/2 cup Almond flour, 1/2 cup Tapioca flour

1 tsp xanthum gum

1/2 tsp nutmeg

2 tsp cinnamon

pinch salt

2 tsp baking soda

1 tbsp ground flax

2 small zucchini (approx 3 cups shredded)

2/3 melted butter

1 1/3 cups sugar

2 eggs beaten

2 tsp vanilla

1/2 cup walnuts

1/2 cup raisins -

(you do not need a mixer for this recipe)

Mix together sugar, eggs and vanilla, then add in the shredded zucchini and stir, then add the melted butter, stir and set aside.

In a separate bowl, mix together dry ingredients,( flours, xanthum, flax, salt, baking soda, nutmeg, cinnamon, walnuts and raisins), then add the wet mixture to the dry, stir just until combined, do not over mix.

Coat each muffin cup with butter or vege oil.. (I used butter)

Now set your oven for 350 degrees, you want your mixture to sit for 10 minutes, so this will give the oven time to heat up.

using heaping tbls in each cup, distribute evenly filling the cups up completely. Bake on the middle oven rack for 30 - 40 min, place a toothpick to test doneness.

let cool for 5 min, then remove muffins from cups and place on wire rack to cool for another 15 - 20. ( dont leave muffins in tins to cool, they will become soggy)..