1 1/2 cups rice flour
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
3 large eggs
3/4 cup sugar
zest of 1 large lemon
1 cups peeled and finely grated zucchini
1/2 cup buttermilk
2 tsp lemon extract
Preheat oven to 350 degrees F. Line a 12-muffin tray with paper liners. Combine the dry ingredients, except the sugar, in a medium bowl and set aside.
Beat the eggs and sugar with an electric mixer for 3 minutes until pale and creamy. Add the lemon zest, zucchini, buttermilk and lemon extract and beat to combine.
Working quickly with a spatula, fold in the dry ingredients until they are just mixed in. The key is to not overwork the mixture.
Spoon even amounts of batter into each muffin liner, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving.
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