I've overindulged this past weekend.
You see, it was my birthday. (insert happy dance here)
The overeating continued into Sunday, you see, it was Father's Day on Sunday. So, naturally, there was brunch (we went to the Naked Fig in Swanbourne) with the family and Dad and I continued our tradition of fighting over who get's to open their presents first - the birthday girl or the Dad? Naturally, I won. YAY - presents!
Speaking of presents.....
I have a few presents for YOU my lovely readers! The Irresistible Gluten Free Food Show is on Saturday 2nd & Sunday 3rd October 2010 in Melbourne and I have 4 double passes to give away!
To Enter* This Giveaway is now closed click here to see the winners)
1 Leave a comment on this post telling me the best birthday you've ever had. Or if you;d prefer not to share then just write I Love Birthday's as your comment.
2. Make sure your email or contact detail is on the comment or leave link to your contact page on your own blog.
3. Entries close midnight Sunday 19th September 2010.
Winners will be drawn at random and announced on Monday 20th September.
*Entries are only open to persons able to make their own way to The Irresistible Gluten Free Food Show on Saturday 2nd or Sunday 3rd October 2010 in Melbourne, Australia.
Now, this post was about some savoury gluten free muffins, wasn't it? So I'd best get onto that bit!
These delicious muffins are adapted to gluten free from one of my favourite blogs Baking Obsession. I've been enjoying them with a fresh chicken salad or warm straight from the oven (or the microwave the next day) on my way to and from errands. They're perfect to snack on as they're packed full of gluten free goodness; corn, zucchini and a little ham n cheese to top it off! These gluten free savoury muffins could also be made vegetarian if you swapped the ham with some more zucchini or maybe some wilted spinach? Add some soft goats cheese or fetta to really spruce em up! I recently entered them to The Great Vitarium Bake Off that's happening in Australia. You can view, rate (click the stars) and vote for them here.
Something Savoury Zucchini, Ham & Corn Muffins: Gluten Free Recipe
Adapted from My Baking Obsession
1/2 cup fine polenta or cornmeal
1/2 cup gluten free flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated parmesan
1/4 cup natural yoghurt
2 tbsp vegetable oil
1/2 cup grated zucchini
1/4 cup chopped chives and parsley
1/2 cup thinly sliced ham
Pre-heat oven to 175Degrees Celcius. Oil 6 holes of a muffin tray. (It's best not to use liners as you lose the crispness)
Whisk together the polenta or cornmeal and flour, baking powder, baking soda, salt and pepper.
In a large bowl whisk together the yogurt, oil and eggs.
Add flour mix and remaining ingredients. Mix with a spoon until combined
Spoon evenly into muffin tray and bake for approximately 20minutes.
Remove from oven and allow to cool in muffin tray for approximately 5minutes before running around the muffins with a knife to remove them from the tray. (If you leave them in the tray much longer they may stick) Allow to cool completely on cooling rack or enjoy warm with a cool salad.
These savoury gluten free muffins are suitable to freeze, but will keep best in an air tight container for approximately 5days in the fridge. To serve simply reheat in microwave for 10 -20seconds.