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Shop Jovial Gluten Free & Einkorn Products

Savory Zucchini, Ham & Cheese Muffins- Einkorn or Gluten Free

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.

You can be creative and make substitutions: turkey or mortadella, carrots instead of zucchini, a different mix of spices like snipped chives and minced garlic. You may also omit the cheese all together and use non-dairy milk for yogurt, plus substitute the butter with sunflower oil. Just don’t alter the amount of flour, baking powder, baking soda, salt, eggs, or the volume of milk. You may also omit the honey if you want to make these muffins 100% savory.

Whether you bake them with einkorn or gluten free flour, they are both delicious. I am going to be making these for guests at our upcoming culinary getaway for breakfast. 

Savory Einkorn Zucchini, Ham & Cheese Muffins

Yields 12 muffins

Ingredients

  • 2 cups (240 g) jovial all purpose einkorn flour or 2¼ cups (216 g) jovial whole grain einkorn 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.


Savory Gluten Free Zucchini, Ham & Cheese Muffins

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.

11 Responses to Savory Zucchini, Ham & Cheese Muffins- Einkorn or Gluten Free

  1. Carmen says:

    Carla, our son will grab this especially on the go. Thank you for your constant effort. I would like to try making them with freshly grounded sprouted flour . How much will I need? Thank you.

    • jovial says:

      Hi Becca. You could substitute sherry vinegar, non-alcoholic wine, or omit entirely. Good luck with your muffins!

  2. Jill Bowen says:

    Can this be made with Almond flour to make it Paleo friendly? Would one need to add another ingredient to make up for the difference in the flour?

    • jovial says:

      Hi Jill. We don’t have not made this with almond flour, so we can’t comment on that substitution. Thank you for visiting our website!

    • jovial says:

      Hi Anthony. We have not tried baking these with traditional white AP flour, if that is what I think you are asking. You can use einkorn all-purpose with great results, however.

  3. Susan says:

    The title says “gluten-free” but I didn’t see a mention of gluten-free flour. Should I use a GF flour that contains xanthan gum (or similar)? Or add a thickener to the recipe?
    Thanks,
    Susan

    • jovial says:

      There are two recipes in the blog: einkorn and gluten free. The GF version is below the einkorn recipe, keep scrolling and you will find it. Hope you enjoy the muffins!

  4. Kar says:

    Oh my goodness… these are so delicious! I used carrot and zucchini and they came out perfect. Going to try some chopped chilis next time.

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