Ham, Carrot and Zucchini Muffins
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| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm |
Ham, Carrot and Zucchini muffins
Ingredients
- 100g preservative-free ham (thinly sliced)
- 1 Medium carrot (grated)
- 1/2 Medium zucchini (peeled and grated)
- 60g rice flour
- 80g plain wholemeal flour
- 50g plain white flour
- 3 1/2 teaspoons baking powder
- 80g butter or Nuttelex
- 1 cup buttermilk
Directions
| 1. | Preheat the oven to 180°C and line two 6-hole muffin trays with paper cases. |
| 2. | In a large bowl sift together the flours and baking powder, adding the husks back in. |
| 3. | Melt the butter or Nuttlelex and transfer to a medium sized bowl. Slowly add in the buttermilk, then stir in the ham, carrot and zucchini. |
| 4. | Add to the flour and mix until just combined. |
| 5. | Spoon the mixture evenly into the muffin cases. |
| 6. | Bake for 20 - 25 minutes until cooked. Allow to cool slightly in the trays then transfer to a wire rack to cool completely. |
| 7. | Can be served warm or cold. These muffins also freeze well and are great for travelling or in lunch boxes. |
Note
Very High Amines, Moderate Salicylates, Low Glutamates
If amines aren't tolerated, substitute the ham for Real Meals' Real Deli Chicken or some cooked Failsafe Sausages.
