Ingredients: (makes three large Muffins or six small)
100g Gluten Free Self Raising Flour
35g Ground Flax Seeds
1 tsp Baking Powder
½ tsp Baking Soda
1 Egg - I used Ener-G Egg Replacer
115g Zucchini
Zest of a lemon
Juice of ½ a lemon
40g Xylitol
40g Walnuts (Omit for Fat Free)
40g Raisins
½ Cup / 125ml Water
Method:
1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins
2. Add the Water, Egg and Lemon Juice and mix gently untill combined
3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin
5. Bake in a preheated oven (Gas Mark 5) for 45-50 mins until the tops are golden and a knife comes out almost clean. Leave to cool then glaze with Lemon Glaze if desired
