gluten free muffin baking

Suprise  allergy free muffins
heres a delicious recipe designed to trick tne fussiest of kids into eating some vegetables
1 cup finely chopped carrots
1 cup zuccini finally chopped
1 cup chocolate chips or if there is milk allergy use carob chips kids dont even notice
1 cups walnuts or pecans unless nut allergy present then omit
1 package gluten free cake mix found at bulk bin or local grocer glutino is a common brand easily available
Add all the ingredients to the dry cake batter follow instructions i tend to add soy milk because of the added protein and i always add a little extra. You can substitute any of the vegetables or even substitute your favourite fruit. The trick is to chop the veggies small unless your kids are like mine and love veggies. You will find gluten free batters to be heavier and quite stick dont worry this is normal. Fill each muffin cup to about two thirds  Bake at 375 for about 20 minutes or until a knife comes out clean. Dont worry they wont rise as much as regular muffins. Take them out and let them cool. I usually bake two dozen variations then freeze them in bags of two. That way i just pop them in he kids lunches. The good thing about this  is you can add anything your kids like even chicken although ive never tried it that way.