Many food stops in Maine do not have gluten-free options, so this breakfast muffin caught my attention. I often pack meals for hiking, skiing, or kayaking and these easy-travel muffins are full of protein, fiber, and have a few veggies to boot.
Although they take about thirty minutes to make plus baking time, the results are worthwhile. With a few changes from the original recipe I found in the local newspaper, I was able to make them gluten-free as still have them hold together. As you may have discovered, many gluten-free baked goods fall apart. This recipe was inspired by a recipe from chef, Sara Moulton.*
Makes a dozen muffins.
- 2 cups oatmeal flour
- 1 cup sweet white rice flour (This is a sticky flour that I find works well in baked goods).
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1/8 teaspoon ground black pepper or to taste
- 3 large eggs
- ¾ – 1 cup plain Greek yogurt
- ¾ cup buttermilk
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 scallions chopped
- 1 cup chopped sweet red pepper
- 1 cup chopped raw broccoli
- ½ cup diced ham or Canadian bacon (about 3 oz)
- 1 cup shredded cheddar cheese (set ¼ cup aside for topping)
In a large bowl, mix the dry ingredients (first six). In a medium bowl, mix the eggs, yogurt, milk, olive oil, and butter until well blended. Add the wet ingredients to the dry and stir until combined. Add the scallions, red pepper, broccoli, ham, and ¾ cup of cheese and stir well. Spoon into greased cupcake tins and sprinkle the top of each muffin with remaining cheese. Bake at 425° F for 25 minutes on the middle shelf of the oven. Cool for ten minutes and remove from pan. Cool, cover, and refrigerate or freeze.
*Sara Moulton is the author of three cookbooks and TV host of Sara’s Weeknight Meals on Public TV, and this recipe appeared in print last year Portland Press Herald, July 14, 2014.