Wonderful Gluten Free Zucchini Muffins

• 1 cup dark brown sugar (I use a little less, unpacked)
• 1/2 cup brown rice flour
• 1/4 cup plus 1/3 cup tapioca starch
• 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp Another Allspice Substitute (Halal) plus 1 tsp ground cinnamon)
• 1 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder
• 1/3 cup canola oil
• 1/2 teaspoon vanilla, paste (Add a bit more if you use the typical vanilla)
• 1 large egg (or use 2 Ener-G egg replacer eggs)
• 1/2 cup balkan yogurt
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine both mixtures.
4. Stir in chopped walnuts and shredded zucchini.
5. Let batter sit 15 minutes.
6. Scoop into lined muffin tins generously.
7. Bake at 350F for about 25 minutes (until a skewer comes out clean).

brown sugar, brown rice flour, tapioca starch, guar gum, salt, baking soda, allspice, apple cider vinegar, canola oil, vanilla, egg, balkan yogurt, zucchini, walnuts

Taken from www.food.com/recipe/wonderful-gluten-free-zucchini-muffins-440139 (may not work)