Gluten-Free Ham & Cheese Muffins - cooking recipe

Ingredients

DRY
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 cup cornmeal
2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 pinch cayenne
1 pinch paprika, to taste
1 cup cheddar cheese, grated
WET
2 eggs
156 g canned flaked ham
3/4 cup milk
1 tablespoon oil

Preparation

Preheat oven to 400 degrees. Prepare 12 cup muffin tin by spraying with vegetable spray or lining with paper cups.
In a large bowl, mix all dry ingredients together well.
In a smaller bowl, beat the eggs. Crumble the ham into the eggs then add the other wet ingredients. Mix together.
Add wet to dry and mix with a large spoon until the dry mixture is moistened.
Fill muffin cups full.
Bake at 400 degrees for 25 minutes. Remove from oven and let cool for about 10 minutes before handling.
Must be stored in the refrigerator.