savory gh muffins

DRY:

2 cups AP flour

(GF: 1 1/2 cups almond flour /1/2 cup tapioca  )
3 tsp baking powder
2 tsp sugar - white or brown
1 tsp kosher salt

WET: 

3/4 cup liquid - soy, cow, almond, soda water

1/4 cup full fat yogurt
1/2 cup oil - olive, avocado 

2 eggs

BITS: 

210 g / 1 zucchini medium sized grated and squeezed

110 g / 2 small carrots grated

125 g / 1 3/4 cup grated cheddar cheese (or swiss, feta, monterey jack, etc) 
1  fresh herbs big handful minced ( dill, parsley, basil, etc)

optional:

30 g / 1/4 cup frozen peas 

handful sunflower or pumpkin seeds

MAKE THE BATTER: 350F 30 minutes

Prep a muffin baking sheet with paper muffin cups.

 

Sift dry together.

Mix wet ingredients together till combined. 

Add the dry to the wet and stir till combined. 

Add the grated & squeezed zucchini, carrot, cheese and herbs and mix till combined. 

Once all the ingredients are in and combined add the batter to the prepped muffin tray and add toppings if desired. 

Bake at 350F for 30 ish minutes. 

The centers will still be soft when hot but once cooled they set up. 

NOTES: 

i want to increase the tapioca flour for the next time because i want them to be more like pao de queijo 

1 cup almond 

1 cup tapioca