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Document Id : 3928
File Type : PDF
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Gluten Free Zucchini Muffins
GLUTEN FREE ZUCCHINI MUFFINS
1-1/2 pounds zucchini squash
1 medium-sized onion, grated
4 eggs, separated
1 cup potato starch
Salt and white pepper to taste
Peel zucchini, then grate on the course side of a grater. Beat the egg yolks. Add the beaten egg yolks and onion. Season to taste with salt and pepper. Mix to blend.
In a mixing bowl, beat the egg whites until stiff. Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups. Preheat oven to 350 degrees and bake for 50 minutes. Yield: 1 1/2 dozen.
1-1/2 pounds zucchini squash
1 medium-sized onion, grated
4 eggs, separated
1 cup potato starch
Salt and white pepper to taste
Peel zucchini, then grate on the course side of a grater. Beat the egg yolks. Add the beaten egg yolks and onion. Season to taste with salt and pepper. Mix to blend.
In a mixing bowl, beat the egg whites until stiff. Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups. Preheat oven to 350 degrees and bake for 50 minutes. Yield: 1 1/2 dozen.
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