These muffins are fabulous! The inspiration for this recipe came from the kitchen of Kathy, of the blog Mennonite Girls Can Cook - please check their recipe for the original. These muffins make a great breakfast, or snack. We are doing a day trip to Salt Spring Island, so I wanted to pack something easy, and these muffins are a winner. At first I was a bit intimidated looking at their recipe in terms of converting it to gluten free, but it was easy, and so tasty. Thanks Kathy from the Mennonite Girls Can Cook!
1/2 cup Cornstarch
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
1/2 cup Sweet Rice Flour
1 Tblsp. Gluten Free Baking Powder
1 rounded tsp. Xanthan Gum
2 eggs, whipped
1/2 cup soy milk (or any milk)
1/4 cup grapeseed oil
7 Tblsp. Tomato sauce
1/2 cup very finely diced onion
1 finely minced garlic clove
2/3 cup finely diced ham
1 1/4 cups shredded cheddar cheese
1 tsp. ground fennel, dried basil
1/2 tsp. oregano
salt and pepper
Heat a frying pan on low to medium heat with a little drizzle of olive oil. Add in the onions and garlic, sauteing until translucent. Then add in the diced ham and seasonings, sauteing another 3 minutes or so. Add in the tomato sauce, and simmer 3-4 minutes, removing from heat to cool.
In a mixing bowl, combine the flours, Baking Powder and Xanthan gum. In a smaller bowl, whisk up the eggs really well, adding in the milk and oil, whisking to combine. Add the egg mixture to the flour mixture, begin stirring, then add in the tomato sauce mixture, stirring to combine. Mix in the cheese, and drop by large spoonfuls into oiled muffin tins.
Bake at 350 degrees about 25-30 minutes. This recipe makes one dozen muffins.