Zucchini Ham & Corn Muffins
Posted on 10/08/2010

INGREDIENTS

1/2 cup fine polenta or cornmeal
1/2 cup gluten free flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated parmesan
1/4 cup natural yoghurt
2 tbsp vegetable oil
2 eggs
1/2 cup grated zucchini
1/4 cup chopped chives and parsley
1/2 cup thinly sliced ham

STEP ONE

Pre-heat ove to 175Degrees Celcius. Oil 6 holes of a muffin tray. (It's best not to use liners as you lose the crispness)

STEP TWO

Whisk together the polenta or cornmeal and flour, baking powder, baking soda, salt and pepper.

STEP THREE

In a large bowl whisk together the yogurt, oil and eggs.

STEP FOUR

Add flour mix and remaining ingredients. Mix with a spoon until combined

STEP FIVE

Spoon evenly into muffin tray and bake for approximately 20minutes.

STEP SIX

Remove from oven and allow to cool in muffin tray for approximately 5minutes before running around the muffins with a knife to remove them from the tray. (If you leave them in the tray much longer they may stick) Allow to cool completely on cooling rack or enjoy warm with a cool salad.

STEP SEVEN

Will keep best in an air tight container for approximately 5days in the fridge. To serve simply reheat in microwave for 20seconds.