Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
gluten free brown butter spice cake
Ingredients
- 115g (1/2 cup) butter, plus extra for greasing
- 1 tablespoon coconut oil
- 1/2 cup (80g) brown rice flour, plus extra for the can tin
- 1/3 cup (37g) quinoa flour
- 1/4 cup (48g) potato starch
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1 teaspoon garam masala
- a pinch of fine grain sea salt
- 3/4 cup (105g) muscovado sugar, plus 1 1/2 Tbsp for the topping
- 2 large eggs
- 1/2 cup (130g) well pureed roast pumpkin *
- 1/4 cup (60ml) rice milk
- 1/3 cup (30g) lightly toasted sliced almonds
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