Ham and Veggie Muffins
Recipes > Savoury Biscuits, Muffins and LoavesThese ham and vegetable muffins are not only super easy to make they are super healthy, low fat, low fodmap and terrific for either a snack or teamed up with a side salad or a vegetable soup for a meal. You can eat these straight from the oven, warmed in the microwave or cold straight from the fridge.
Ingredients
- 2 ½ cups gluten free self raising flour
- 1 cup cooked rice
- 2 eggs, lightly whisked
- 120g ham, finely diced
- 1 cup lactose free milk
- 3 tablespoons margarine, melted
- 1 medium carrot, grated
- 1 medium zucchini, grated [drain excess fluid]
- ½ cup low fat cheese, grated
- Pre heat oven to 180°and spray a 12 capacity muffin pan.
- Combine all ingredients in a large bowl and stir until combined. Transfer mixture to muffin tray and bake for 30 minutes or until a toothpick comes out clean.
- Store in the fridge for up to 3 days or individually wrap and store in the freezer for 3 months.