Savory Breakfast Muffins
User Reviews
5
Savory Breakfast Muffins
Description
These Savory Breakfast Muffins incorporate tapioca flour as the primary flour, giving the finished muffins a distinct gluten-free texture that is chewy and moist. The zucchini is grated and patted dry to avoid excess moisture. Mixing in diced uncured ham, scallions, sharp cheddar, and Parmesan yields a balanced savory flavor with varying textures from the cheese and ham pieces. Eggs bind the mixture, while slowly adding warm milk and oil ensures even hydration and softness in the final product.
The muffins are shaped in cupcake pans and baked until firm, resulting in a hearty muffin that holds together well and features a lightly crisp exterior and tender crumb inside. The blend of salty ham and cheeses with fresh zucchini introduces an enjoyable bite and flavor complexity. This recipe is a nod to Brazilian Cheese Bread due to the use of tapioca flour.
Storing in the fridge keeps muffins good for 3-4 days, and freezing is possible after cooling and slicing in half. Frozen muffins can be reheated directly in the toaster for convenience. The recipe accommodates various types of ham, adding flexibility to the protein choice. It is important not to substitute the tapioca flour with other gluten-free flours to preserve expected texture.
Ingredients
- 1 pound tapioca flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- 2 cups zucchini patted dry, shredded
- 2 cups uncured ham diced or shredded
- 1/2 cup scallion chopped
- 2 cups cheddar cheese shredded
- 1/3 cup Parmesan Cheese grated
- 2 egg
- 3/4 cup milk full fat
- 1/4 cup neutral cooking oil vegetable or canola, generic cooking oil
Instructions
- Preheat oven to 350F.
- Lightly oil or spray two 12 cupcake pans.
- In a medium to large bowl, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.
- In another large bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.
- In a small sauce pan, combine the milk and the oil, and bring to a simmer.
- Add the dried zucchini to the tapioca mixture bowl, and stir to combine, then add the cheese mixture to the zucchini tapioca mixture. Stir to combine.
- Slowly rain in the warm milk into the tapioca cheese mixture, and mix until the dough is well combined. I use a wooden spoon, then my hands.
- Scoop the batter into the cupcake pan and bake for approximately 30 minutes or until the muffins are firm.
Bom Apetite!
Notes
- Store muffins in the refrigerator for up to 3-4 days or freeze after cooling completely.
- To freeze, slice muffins in half and store in freezer bags; reheat in a toaster directly from frozen for 3-5 minutes.
- Any type of ham, including uncured, deli, or leftover holiday ham, works well in this recipe.
- Do not substitute tapioca flour with other gluten-free flours to maintain the recipe's characteristic texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 439mg | 18% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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