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Hi All--

I don't post receipes often (almost never) because I'm not very creative,
but I found a recipe in a magazine that inspired me. See the end of the
recipe for tips...this is not a sweet muffin.

Meal in a Muffin

Spray or lightly grease muffin tins (including the foil muffin cups for use
without muffin tins)

1 1/2 c. GF baking mix
1 c. chopped ham, chicken or turkey
2 c. finely grated cheddar cheese
1 c. chopped broccoli, whole baby peas, or finely chopped fresh spinach (any
veggie or combination of veggies you like)
1/2 c. milk
1 Tbs. olive oil or other liquid oil
1 large egg, slightly beaten

In large mixing bowl, combine GF baking mix, ham, 1 c. cheese, veggie of
your choice and toss light so that the baking mix "coats" the ham and cheese
to keep them from sticking together. Combine the milk, oil and egg. Pour
into baking mix and stir until just combined.

Fill muffin tins or foil cups to the top (there's some shrinkage when they
cool). Top each muffin with remaining 1 c. cheese. Bake at 425 degrees for
15 -20 minutes or until tops are light golden brown. Remove from tins and
serve or let cool on baking rack. Place remaining cooled muffins in a
freezer bag and freeze. These are really great when you work all day and are
too pooped to fix a meal. Heat a few muffins in the microwave or wrapped in
foil in the oven, toss a salad or heat a little chicken soup and you've got
a  meal.

Tips:

You might want to use large muffin tins - the regular size were fine for me,
but the muffins are not very big.

Add onion, chopped garlic, celery, etc. for additional flavor.

I have a small Black & Decker electric chopper someone gave me for Christmas
a few years ago. I chop the ham and veggie in this so that they're a finer
texture. Seems to keep the muffin lighter and not so heavy - no big chunks.

If you use the foil baking cups, remove the foil as soon as they're out of
the oven (muffin gets soggy if foil is left on). Actually, I would not use
these again, but they'll work in a pinch.

I tried using Pamela's Baking & Pancake Mix - not bad, but not very
"fluffy."

I used my own GF baking mix, which is Betty Hagman's buttermilk biscuit mix,
without xanthan or guar gum - I don't like the gums in quick breads like
biscuits - too chewy. Since this mix already has shortening in it, I didn't
use the oil. This one was a winner! The egg and cheese holds the muffin
together nicely without making the muffin tough or chewy.

Experiment with what you put in your muffin.   Enjoy!  ~~Ayn in Alabama

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