Ham & Cheese Einkorn Zucchini Muffins

These savory muffins are perfect for breakfast, an afternoon snack, or as a side dish at dinner, especially with the delicious combination of zucchini, ham, and melted cheese. Gluten is very gelatinous and aids baking in many ways. Without gluten or with the weak gluten of einkorn, the trick to a muffin like this is to keep the batter a little thicker than what you’re used to, so that the savory add-ins will stay evenly suspended throughout the muffin while baking.

Instructions

1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, sift together the flour, Pecorino, baking powder, baking soda, salt, black pepper, and oregano.
3. In a large bowl, whisk together the eggs, milk, butter, oil, wine, and honey. Mix in zucchini.
4. Fold the flour into the egg mixture until all ingredients are incorporated and you have a thick batter.
5. Fold in the ham and cheese.
6. Divide the dough evenly into the muffin tins.
7. Bake for 23 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, and then transfer to a rack to cool completely before slicing.
9. Store at room temperature for up to 2 days.