Zucchini, Ham and Corn Muffins Recipe

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

Preparation

Step 1

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.