Gluten free • Dairy free • Egg free • Nut free
This is my favourite muffin recipe. Light fluffy savoury muffins that satisfy those savoury cravings. Quick to make but they don't last long in our house as they are so yummy.
Key Ingredients
• cassava flour - a low carbohydrate flour.
• tiger nut flour - a beautifully textured flour with a nutty flavour.
• nutritional yeast - is a deactivated yeast with a nutty, cheesy flavour.
• carrot - natures sweetness, loaded with vitamin A and beta-carotene.
These muffins can easily be made with the addition of courgette and without bacon. If adding courgette make sure you squeeze out any moisture using a tea towel of thick paper towels.
AIP Bacon carrot & herb muffins
Cook Time : 25 minutes + 5 minutes
Servings : 6 muffins
Ingredients
• 1/2 cup tigernut flour (sift for no clumps)
• 1/2 cup cassava flour
• 1/4 cup tapioca flour
• 1 tbsp coconut flour
• 2 tbsp nutritional yeast
• 1/2 tsp baking soda
• 2 tbsp dried herbs, thyme & oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup carrot, finely grated
• 2 rashers bacon, finely diced and cooked
• 1/2 cup olive oil
• 1 gelatine egg, see instructions
• 1/2 cup hot water
Instructions
Preheat the oven to 180c fan bake and ready silicon muffin moulds.
In a large bowl mix together flours (sift tigernut flour), herbs, baking soda and nutritional yeast.
Finely grate the carrot. Add to mixture along with cooked bacon. Mix through.
Make a well in the middle and add olive oil. Mix until it forms like a dough.
Pour 1/2 cup boiling water into a larger cup. Sprinkle over 1 tbsp gelatine and whisk lightly to dissolve. Sprinkle another 1/2 tbsp gelatine powder then whisk to froth.
Make a well in the middle of the mixture and pour in gelatine egg. Stir through.
Fill 6 silicone muffin moulds with mixture. Sprinkle a little dried herb.
Bake in the middle of the oven for 25 minutes.
Turn the oven off and if not quite cooked, leave muffins in the hot oven for another 5 minutes. Remove and let cool before turning onto a cooling rack.
Storage
Keep for 2 - 3 days in an airtight container or freeze. On the following days the muffins are extra yummy when slightly heated.
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