• Gluten-Free All-   Purpose Flour • Sugar • Xanthan Gum • Baking Powder • Baking Soda • Salt • Ground Cinnamon • Large Eggs • Vegetable Oil • Zucchini, shredded • Raisins, optional

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Whisk together the flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.

Add the raisins to a small bowl and sprinkle with about ½ teaspoon of the flour mixture.

In a small bowl, whisk together the eggs and oil.

Add the egg mixture to the dry ingredients, and blend just until combined.

Stir in the zucchini and raisins.

Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.

Bake at 350° F for 12-15 minutes.

After the muffins have cooled, serve and enjoy!