Gluten Free Dairy Free Zucchini, Ham and Corn Muffins

I love muffins.  All kinds of muffins – sweet, fruit filled, with veggies, topped with streusel…  You get the idea!  Muffins are one of the first items to be baked successfully when people first go gluten free.  they are really forgiving and versatile.  They can round out a meal, be a meal when served with some salad and a protein and they can be topped with an icing and turned into an impromptu cupcake when needed.  What’s not to love about them?  I also love savory muffins.  They are a great stand in for a sandwich when filled with savoy toppings for a lunchtime treat.  Try these Gluten Free Dairy Free Zucchini, Ham and Corn muffins for your next brunch or picnic in the park.  Be sure to put a bunch in your freezer as they travel really well for all the zoo trips, park play dates, car trips and beach parties you have in store this summer.

Zucchini, Ham & Corn Muffins

Author/Source:

Jas @ glutenfreescallywag.com

Ingredients:

• 1/2 cup fine polenta or corneal, gluten free
  
• 1/4 cup sorghum flour
• 2 tablespoons corn starch
• 2 tablespoons tapioca flour
• 1 1/2 tablespoons nutritional yeast flakes
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup dairy free plain yogurt (I used coconut yogurt)
• 2 tablespoons oil
• 2 large eggs (or egg replacement)
• 1/2 cup grated zucchini
• 1/2 cup chopped ham (be sure gluten free)
• 2 tablespoons minced chives
• 2 tablespoons minced parsley

Directions:

Pre-heat oven to 350 degrees F. Oil a muffin tray.

Whisk together the polenta or cornmeal and gluten free flours, baking powder, baking soda, salt and pepper. In a large bowl whisk together the dairy free yogurt, oil and eggs. Add flour mix and remaining ingredients. Mix with a spoon until combined. Spoon evenly into muffin tray and bake for approximately 20 minutes.

Remove from oven and allow to cool in muffin tin for 5 minutes before running a knife around the muffins and put on a cooling rack.

Freezing Directions:

Divide cooled muffins into the number of freezer bags indicated. Remove as much air as possible, seal, label and freeze.

To serve. Thaw. Eat at room temperature or warmed.

Servings:  6

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie

• Tweet about it
• Subscribe to the comments on this post

This entry was posted on Tuesday, June 19th, 2012 at 2:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.