With a meat thermometer, you can’t go wrong making this ham in a slow cooker because it’s so simple to prepare. To create a glaze, the fluids can be thickened with cornstarch at the very end.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 mini muffins |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- ⅓ cup cornmeal
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon baking powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon baking soda
- 2 pinches salt
- ⅓ cup fresh cilantro, or to taste
- 1 stalk celery, roughly chopped
- ½ medium Roma tomato
- ¼ medium onion
- 1 teaspoon minced garlic
- ¾ cup low-sodium vegetable juice (such as V8®)
- ½ cup plain unsweetened almond milk
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.