Zucchini muffins

Ingredients for 1 servings:

• 85 g butter, soft
• 90 g syrup (rice syrup)
• ¼ pack of cream of tartar baking powder
• 2 eggs
• 50 g corn flour
• 50 g rice flour
• 70 g milk
• 100 g zucchini, grated, leaving out the soft part
• ¼ tsp vanilla powder (bourbon)
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, sugar-free, low in fructose, for 12 pieces

Preheat oven to 175°C, separate eggs, beat egg whites with a pinch of salt until stiff peaks form, mix together the remaining ingredients (I did this with a mixer), and fold in the egg whites (no mixer). The batter should have the consistency of sponge cake, perhaps a little softer. Line a 12-cup muffin tin with paper baking cups and divide the batter between them. Bake for approximately 30-35 minutes at 175°C. They’re super delicious and moist, and they don’t taste like zucchini at all. Tip: They’ll probably taste great with coconut flakes, too.