Savory Zucchini, Ham & Cheese Muffins-Gluten Free

Yields 12 muffins

Ingredients

  • 2 cups (240 g) jovial multi-purpose gluten free pastry flour or jovial gluten free whole grain pastry flour
  • ½ cup (80 g) grated Pecorino Romano Cheese
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch oregano
  • 2 large eggs
  • ½ cup (120 g) whole milk
  • 4 tablespoons (56 g) melted butter
  • ¼ cup (50 g) jovial extra virgin olive oil
  • 2 teaspoons white wine
  • 2 teaspoons honey (optional)
  • 1 cup (100 g) zucchini (1 small), grated
  • ¾ cup (120 g) diced ham
  • 1 cup (110 g) diced firm cheese, such as Havarti, Gouda, Provolone or Cheddar

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.