Gluten Free Dairy Free Zucchini, Ham and Corn Muffins - Lunch Version
6
Servings
13
Ingredients
0
Comments
Try these Gluten Free Dairy Free Zucchini, Ham and Corn muffins for your next brunch or picnic in the park.
6
Servings
13
Ingredients
0
Comments
Ingredients
- ½ cups Polenta
- ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ cups Yogurt, Dairy Free
- 2 tablespoons Vegetable Oil
- 2 individual Egg
- ½ cups grate Zucchini
- ½ cups dice Ham, Fully Cooked
- 2 tablespoons chop Chives, Fresh
- 2 tablespoons chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Whisk together the polenta and gluten free flour, baking powder, baking soda, salt and pepper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk together the polenta and gluten free flour, 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 greased muffin tray and bake at 350 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.