Change Is In The Recipe

I can't leave well-enough alone. Mention a recipe to me and I'm immediately thinking of ways to improve it, or change it. My latest creation came about after a disappointing batch of carrot/apple muffins. They taste pretty good, but there is a lack of moistness, and that delicious-factor that would make them irresistible. I also took note of R chowing down on the mostly-good carrot muffins, and realized I could get more fruits and veggies in him with a better recipe.

I started with a basic zucchini bread from Elizabeth Barbone's book Easy Gluten-Free Baking, and then added a few items.

Chocolate Zucchini-Apple Muffins

1 1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour (I used sweet sorghum flour instead)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 large eggs (or the equivalent in egg-replacers)
1/2 vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated fresh zucchini
*** my additions***
3 tablespoons water
1 teaspoon vanilla extract (for a total of 2 teaspoons)
1/2 cup shredded apple (a heaping 1/2 cup)
1 tablespoon cocoa powder

1. Preheat oven to 350F.
2. In a medium bowl, whisk together dry ingredients (white rice flour through xanthan gum).
3. In a large bowl, whisk eggs together with oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add vanilla and sugar; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer, or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour batter into muffin tins.
4. Bake for 15-20 minutes or until a tester inserted into the center of a muffin comes out clean.

Notes: The dough was very dry and crumbly after I added the dry ingredients. At this point, I added 3 tablespoons of water, 1 tablespoon of cocoa powder, 1 teaspoon of vanilla, and 1/2 cup shredded apple. The recipe, after my changes, made 24 mini muffins, 9 1-1/2" x 3-3/4" loaves, and two regular-sized muffins. They baked for about 18 minutes.