Since having Mr J, I somehow became allergic to eggs. This started a quest to make delicious gluten-free, egg-free muffins and other baked goods to enjoy as now I cannot enjoy any that are commercially prepared. Luckily, I have my mom (a celiac) who follows a gluten-free diet. With her baking skills and renovations of recipes, I have been able to piece together how to live an allergy-free life and still enjoy baked goods. I frequently call her up to get help on tweaking old family recipes to fit with our food sensitivities.
Recently, a friend became aware she is allergic to gluten and dairy products (although not cheese), and she confided she was having a struggle with what to eat.
I worked for a few weeks to come up with a recipe that she could eat & so could I. After some trial, I came up with the following recipe that is gluten-free, egg-free and dairy-free (providing you omit the cheese). It’s deliciously moist due to the zucchini which I happened to have frozen a tonne of in the summer. Win, win, win!
Gluten Free Egg Free Muffins with Cheese and Ham
- 2.5 cups of gluten-free flour mix I use Cuisine Soleil's All-Purpose Mix
- 1/4 cup of coconut oil I use Omega Nutrition
- 1/4 cup of local honey
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum I use Bob's Red Mill
- 1 tsp garlic salt
- 1/2 cup of water
- 3 eggs I used Celimix Egg Substitute
- 1 cup of grated zucchini
- 1-1 1/2 cups of cubed ham
- 1 cup of shredded cheese
- 1/2 cup of green onions scallions
Preheat oven to 325 degrees. Line muffin trays with paper or PAM cooking spray.
Add dry ingredients to your bowl - flour, baking powder, xanthan gum, garlic salt.
Cream dry ingredients together with coconut oil, honey using a spoon, or mixer.
If you're using egg substitute, follow directions for 3 egg equivalent on box. Mix together. If not, omit this step.
Add water, eggs (or substitute), and continue to combine.
Add zucchini, ham, cheese, green onions to mix and stir together.
Spoon into muffin trays, filling to at least 3/4 full.
8. Bake in oven for 25-27 minutes until golden brown around edges or when muffins springs back when poked.
To make dairy-free, omit cheese or use Daiya Shreds
I used frozen zucchini, so if your dough is sticking together a little too well, add 0.5-1 cup of water until batter becomes looser.
a passionate recreation coordinator by day, crazy farm mama of two by night. i live outdoors: growing my own food, camping and hiking with my border collie with two active kids in tow. when I’m not writing, I’m experimenting with recipes, and crafts – or anything else that might keep the monkeys entertained.