This substantial salad with a Mediterranean flair is a lovely lunch option or the ideal side dish for grilled chicken or fish. Freekeh is a fantastic substitute for quinoa or rice because it is low in fat and high in protein and fiber.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 cup rice flour
- 1 cup cooked rice
- ¾ cup white sugar
- ½ cup applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Beat rice flour, rice, sugar, applesauce, vegetable oil, vanilla extract, baking soda, cinnamon, salt, and baking powder in a large bowl with an electric mixer for 2 minutes. Add zucchini and blend for 1 minute. Fill muffin cups about 2/3 full with batter.
- Bake in the preheated oven until muffins are browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Reviews
Texture horrible. and taste not great
I subbed quinoa for the rice (still used rice flour) and honey for the sugar. Added raisins and walnuts to mine and chocolate chips to my boys’ once they were in the pan. They came out a bit too moist on the bottom, and stuck to the wrapper, so I need to work on adjusting the other ingredients (maybe less applesauce?) to get a more muffin-y texture. But the taste is DELICIOUS! I just went GF and was craving something “bready”.
Decent, but a bit dry. I used brown rice flour, so I will likely try again with white rice flour to see if that makes a difference.
I used 1/4 cup honey instead of the sugar. It took a while to get used to the rice flour taste, but these are good. I love the smell of these!