I know what you’re thinking – savoury Muffins – weird right? Right! I too have never been able to get my head around the idea of a savoury muffin, it just seems ummm utterly repulsive! Well, after my muffin making escapades last week, and my children moaning about their Paleo school packed lunches being so boring I decided that I would try and make something a little more appealing and fun. So why not muffins? They’re super easy to make and packed full of nutrition. Turns out that these beauties are actually pretty tasty.
Unlike the majority of my baking recipes you will not find a speck of tapioca flour, but you will find quite a substantial amount of coconut flour. I decided to opt for coconut flour to keep these nice and moist and to give them an almost cakey edge – dry savoury muffins just for some reason seem like my worst nightmare. Being so moist also means that they are fast to devour so even if you have one of the slowest eaters in the household (like I do) you know that this is likely to not be left behind. I have also used some xanthan gum to help with moisture retention and some vitamin C to aid the ‘rise’ of these muffins to make you a beautiful muffin top.
Now if you can’t get hold of any purple potatoes, or want to stay away from those starchy beasts like I do then simply sub them for 1 small sweet potato. My kids, like all kids, however are carbofiends!
This recipe requires you to use a muffin tin or you could just use some large muffin case but I just prefer the simplicity of the tin and love the shape that it comes out in.
Enjoy my Paleo Purple Potato, Parsnip & Parmesan Savoury Muffins warm or cold – it’s your choice!
Yields: 8 medium sized muffins
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 small purple potatoes (finely grated)
1 large parsnip (finely grated)
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
1/4 cup coconut flour
2 tbsp baking powder
1 tbsp milled chia seeds
1 tbsp caraway seeds
1 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp Vitamin C powder
1/4 tsp Himalayan pink salt
80g raw Parmesan (grated)
50g raw grass-fed butter (melted)
1/4 cup extra virgin olive oil
100ml nut milk
- Start by finely grating your purple potato and parsnip. I used the small holed grater attachment (I totally just made the name of that blade up sorry) and it was done in a matter of seconds. Once grated squeeze out the excess moisture using your hands and place the dried mass into a large mixing bowl. Pour away your excess liquid as you won’t be needing this for anything!
- Pre-heat your oven to 180C/Gas Mark 4.
- Add all of your dry ingredients including the grated Parmesan and stir until the potato and parsnip is covered evenly.
- Melt your butter and pour over.
- In a separate bowl whisk together your eggs, olive oil and nut milk. Pour into your potato mix and stir until you have a nice smooth and thick batter.
- Lightly grease your muffin tin. Take a generous handful of the ‘batter’ and form into a ball. Pat it down into one of the indentations of the mufffin tin. You want it to be slightly higher than the indentation by about 0.5cm. Repeat until you have filled all of your indentations.
- Place the muffins into the oven until they are lightly golden brown and a toothpick comes out clean and hot to the touch. This will take around 15-20 minutes.
- Remove from the oven and leave to cool for a couple of minutes before gently tipping out onto a wire rack. Leave to cool completely (or just dive in and eat away!).
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