Savory Breakfast Muffins

Ingredients

• 1 pound of tapioca flour
• 2 teaspoons salt
• 1/4 teaspoon of black pepper
• 1 teaspoon baking powder
• 2 cups of shredded zucchini (patted dry)
• 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
• 3/4 cup of full fat milk
• 1/4 cup oil (vegetable or canola)

Instructions

1. 1

   Preheat oven to 350F.

2. 2

   Lightly oil or spray two 12 cupcake pans.

3. 3

   In a medium to large bowl, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.

4. 4

   In another large bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.

5. 5

   In a small sauce pan, combine the milk and the oil, and bring to a simmer.

6. 6

   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.

7. 7

   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.

8. 8

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