How about start your day with these babies right here??
These Tapioca Zucchini Breakfast Muffins are a perfect way to start the day, especially if your mornings are as hectic as mine. You just pop them out of the freezer, into the toaster (or microwave) and breakfast is ready (and if you’re like me, you’re also probably late, so grab and run!).
And if you think these little muffins look familiar, you are right! They are similar to Pão de Queijo (Brazilian Cheese Breads); also naturally gluten free, and oh-so-delicious. I made them nice and cheesy, added some ham and even some veggies so you don’t have to feel too guilty. Oh, and they are great for picky kids because they don’t realize they are even eating veggies! Yup, you’re welcome!!
These little breaky muffins are a perfectly chewy and cheesy way to wake up. Slap some Sriracha on them, cos, sriracha makes eeeeeeeverything better, grab a coffee and start your day right!
Make it! Take a picture of your tapioca muffins and share with me on Instagram by tagging me or using #cookingwithaline
Zucchini Breakfast Muffins Step by Step
Start by preheating the oven to 350F.
Add the dry ingredients (salt, baking powder, and tapioca) to a bowl, whisk to combine and set aside.
Then grate the zucchini and pat it dry with a paper towel, like this.
and let it sit in a paper towel while you finish your prep.
So, go on and chop the ham…
and the scallions… and just add everything to another bowl, eggs, cheeses and all.
When all your prep is done, combine the oil and the milk, and bring to a simmer.
While the milk is warming up, just add the zucchini to the tapioca mixture, and stir it to combine.
Then, add the the rest of the ingredients to the zucchini tapioca mixture and stir to combine, like this.
Now here is where things get a little tricky.
If you haven’t worked with tapioca before, here is your warning… Tapioca sticks desperately to liquid, and when it does, its typically because the liquid is added too abruptly. When this happens, the dough turns into a gummy paste of hell, and all the liquid is absorbed by only some of the tapioca, and you’ll be left with a dry mess. It’s pretty hard to recover from this point, but, keep reading.
So, I recommend using a stand mixer with the ball whisk attachment. Let it run on medium-high, and slowly (keyword slowly!!!!!!!!!) rain in the warm milk. The dough will be sticky regardless, thats the the work of the tapioca, but it needs to be all combined and homogeneous.
And after the mixing, there are two possible outcomes; a wetter dough, or a slightly drier one. Both yield great results!
The Results || Breakfast is Almost Ready!
This one is a wetter dough. I usually get this if I use a little more zucchini, or if I don’t pat dry it as well, or if I under-measure the tapioca.
And here is an example of the drier dough.
I usually get this if the zucchinis are nicely dried, but decided to add a little more cheese, and overmeasure the tapioca, or added my liquids a bit too fast at the beginning.
They both turn out delicious, and I frankly don’t have a preference. The difference is, the final result of the wetter dough turns out just a little more moist and chewier than the one with the drier dough – see pics below.
So, here is the wetter dough finishing the baking process. Looking goooood!!!!
And here is the drier dough finishing the baking process… also looking goooooood!!!
Here is the wetter dough all done and ready to be devoured!!
And here is the drier dough – See? Not too different!!
Zucchini Breakfast Muffins || Ready to Store or Eat!
Alright! You’re all set.
At this point you can decide to eat everything in one sitting, or if you’ll save some for breakfasts later in the week.
For storing, just add the fully baked and cooled muffins to a ziplock bag and refrigerate or freeze. If I am freezing, I slice the little muffins in half beforehand, so I can defrost them in the toaster!
I love them with a little dollop of salty butter, or with some Sriracha! What about you? Leave me a comment and let me know!
Make it, take a picture and share with me on Instagram by tagging me or using #cookingwithaline
Tapioca Zucchini Breakfast Muffins
- 4 cups of tapioca flour
- 2 tsp salt
- a pinch of pepper optional
- 1 tsp baking powder
- 1 cup of shredded zucchini, patted dry
- 10 oz uncured ham diced or shredded
- 1/2 cup of scallions chopped
- 2 cups of cheddar cheese shredded
- 1/3 cup of grated parmesan cheese
- 2 eggs
- 3/4 cup of full fat milk
- 1/4 cup oil vegetable or canola
- Preheat oven to 350F.
- Lightly oil or spray 2, 12 cupcake pans.
- In a medium to large bowl of your standing mixer, combine the tapioca flour, the salt, the pepper, and the baking powder. Whisk to combine and set aside.
- In another bowl, add the chopped ham, the chopped scallions, the cheeses, and the eggs. Stir to combine.
- Add the dried zucchini to the tapioca mixture bowl, and stir to combine, then add the cheese mixture to the zucchini tapioca mixture. Stir to combine.
- Prepare the standing mixer with the ball whisk attachment, and the tapioca cheese mixture and let it run on medium-high.
- In a small sauce pan, combine the milk and the oil, and bring to a simmer.
- Then, immediately, and slowly rain in the warm milk into the tapioca cheese mixture, and mix until the dough is well combined and homogeneous.
- Fill the cupcake pans 3/4th of the way full, and bake for approximately 30 minutes or until the muffins are firm.