Recipe
Side Dish
Gluten-Free Savory Zucchini Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. zucchini | ||
| 4 large eggs, separated | ||
| 1 medium onion, shredded | ||
| salt and white pepper, to taste | ||
| 1 c. potato starch |
Directions
- Preheat oven to 350 degrees.
- Peel zucchini. Grate on the coarse side of a grater and place in a mixing bowl.
- In a separate bowl, beat the egg yolks. Stir into zucchini. Stir in grated onion and season to taste with salt and pepper.
- 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.
- Spoon batter into 18 greased muffin cups.
- 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.