Savory Breakfast Muffins

Method8 steps · about 50 min

1. 1

   Step 1: Preheat oven to 350F.

2. 2

   Step 2: Lightly oil or spray two 12 cupcake pans.

   Uses Extra oil or cooking spray for greasing the muffin pans

3. 3

   Step 3: In a medium to large bowl, combine the tapioca flour (1 pound), the salt (2 teaspoons), the pepper, and the baking powder (1 teaspoon). Whisk to combine and set aside.

   Uses 1 pound of tapioca flour · 2 teaspoons salt · 1/4 teaspoon of black pepper · 1 teaspoon baking powder

4. 4

   Step 4: In another large bowl, add the chopped ham, the chopped scallions (1/2 cup), the cheeses, and the eggs (2). Stir to combine.

   Uses 2 cups uncured ham (diced or shredded) · 1/2 cup of scallions (chopped) · 2 cups of shredded cheddar cheese · 1/3 cup of grated Parmesan cheese · 2 eggs

5. 5

   Step 5: In a small sauce pan, combine the milk (3/4 cup) and the oil (1/4 cup), and bring to a simmer.

   Uses 3/4 cup of full fat milk · 1/4 cup oil (vegetable or canola)

6. 6

   Step 6: Add the dried zucchini (2 cups) to the tapioca mixture bowl, and stir to combine, then add the cheese mixture to the zucchini tapioca mixture. Stir to combine.

   Uses dry tapioca mixture · 2 cups of shredded zucchini (patted dry) · ham, scallion, cheese and egg mixture

7. 7

   Step 7: Slowly pour the warm milk-and-oil mixture into the tapioca and cheese mixture, stirring with a wooden spoon until the dough is well combined.

   Uses tapioca, zucchini and cheese mixture · warm milk-and-oil mixture

8. 8

   Step 8: Scoop the batter into the cupcake pan and bake for approximately 30 minutes or until the muffins are firm.

   Bake muffins · 30 minUses finished muffin dough · greased muffin pans