Kerry Withoos, Accredited Practising Dietitian


Ham and Veggie Muffins

Recipes > Savoury Biscuits, Muffins and Loaves

These 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.


  • 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
  1. Pre heat oven to 180°and spray a 12 capacity muffin pan.
  2. 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.
  3. Store in the fridge for up to 3 days or individually wrap and store in the freezer for 3 months.