Fluffy Cornbread -Zucchini Muffins

This fluffy cornbread makes a great accompaniment to soup or chili. The corn kernels add an interesting texture.

MAKES AN 8″- OR 9″-SQUARE PAN

1 cup gluten-free cornmeal ⁄ cup brown rice flour ⁄ cup arrowroot starch or tapioca starch 1 teaspoon xanthan gum 1 tablespoon baking powder, separated 1 teaspoon baking soda ⁄ teaspoon salt ⁄ cup applesauce ⁄ cup sugar 1 cup milk or nondairy alternative such as almond milk 3 tablespoons butter or coconut oil 1 cup corn kernels (fresh or frozen)

1. Preheat oven to 400°F. Oil an 8″- or 9″-square baking pan.
2. In a medium bowl, combine cornmeal, flour, arrowroot starch, xanthan gum, 2 teaspoons baking powder, baking soda, and salt.
3. In a large bowl, combine applesauce and ⁄ 4 teaspoon baking powder.

1. To applesauce mixture, add sugar, milk, and butter.
2. Slowly mix dry ingredients into wet.
3. Mix corn kernels into batter. Spread batter into prepared baking pan.
4. Bake 25–30 minutes or until a toothpick inserted into the center of the bread comes out clean.

Zucchini Muffins

You can use store-bought applesauce in this recipe as a timesaver.

MAKES 12 MUFFINS

1 cup + 2 tablespoons brown rice flour 1 cup + 2 tablespoons arrowroot starch or tapioca starch ⁄ cup sugar 1 tablespoon baking powder ⁄ teaspoon ground cinnamon ⁄ teaspoon ground nutmeg ⁄ teaspoon xanthan gum ⁄ teaspoon salt ⁄ cup milk or nondairy alternative such as almond milk 1 teaspoon lemon juice 1 teaspoon lemon extract ⁄ cup + 1 tablespoon applesauce 3 tablespoons melted coconut oil or light-tasting olive oil 1 cup shredded zucchini

1. Preheat oven to 350°F. Oil a standard muffin pan or line with paper liners and spritz with nonstick cooking spray.
2. In a large bowl, combine brown rice flour, arrowroot starch, sugar, baking powder, cinnamon, nutmeg, xanthan gum, and salt. Stir with a whisk.
3. In a small bowl, combine almond milk, lemon juice, lemon extract, applesauce, coconut oil, and zucchini.
4. Slowly mix dry ingredients into wet, adding one half at a time. Stir until combined. Spoon into oiled muffin pan.
5. Bake 25–30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enticing the Picky Eater

It can be extremely frustrating if your child has limited his diet to just a few items. Trying new foods, like zucchini, in the guise of a sweet muffin can be a way to broaden your child’s diet. When your child won’t eat a serving of fruit or vegetables, give muffins a try!