Savoury Paleo Muffins

By Catherine Noonan on April 11, 2018 in Food

Everyone loves a bit of muff, by Catherine Noonan.

These savoury paleo muffins are packed with healthy ingredients, including sweet potato, which provides healthy carbohydrates and dietary fibre, together with eggs, which are rich in protein and essential fatty acids.
They have a subtle saltiness from the nitrate-free ham, which can be interchanged with sautéed bacon or leftover cooked meat (i.e. roast chicken or lamb). If you prefer a vegetarian version, just add half a grated zucchini. The options are endless and you can ultimately use whatever leftovers you desire.
This recipe is perfect for meals that need to be eaten on the run. They refrigerate well, so prep a batch on the weekend to get you through the week ahead. They also go well in children’s lunch boxes.
You can enjoy them on their own or make them into more of a sit-down meal with a side salad. And it doesn’t matter if you’re at home or out for a picnic, these sturdy little guys will travel just about anywhere. Just remember to keep them chilled and enjoy!
There’s one important thing to be aware of when cooking with eggs: it’s very sticky stuff once cooked. Therefore, even if you have a non-stick muffin tray, you must line each muffin hole with baking paper to prevent sticking.

Tools
• Mixing bowl
• Vegetable grater
• 12-hole muffin tray

Ingredients
• 12 eggs
• 400g white or yellow sweet potato, grated
• 60g nitrate-free ham, finely chopped
• 1 medium onion, finely diced
• 1 tablespoon parsley, chopped
• ½ cup coconut flour
• 1 teaspoon aluminium-free bi-carb soda

Method
1. Preheat a fan-forced oven to 160°C;
2. Line the holes of a muffin tray with baking paper (I cut one large sheet into multiple squares and use one paper per muffin hole);
3. Beat the eggs in a mixing bowl and set aside;
4. After grating the sweet potato, squeeze handfuls at a time over the sink to remove any excess moisture, before adding to the egg;
5. Sauté the onion in a frying pan with oil until soft and transparent, then add to the egg mixture, along with the rest of the ingredients and mix to combine with a fork;
6. Divide the mixture into the lined muffin holes and bake for 35 minutes until golden;
7. Allow to cool before serving and keep in an airtight container in the refrigerator.

Cath Noonan is a self-confessed health-foodie, recipe creator, and nutrition student, as well as the founder of healthy food blog, I Heart Scratch. Check out the delicious food pics on her Instagram account, @i_heart_scratch, and find more recipes by visiting www.iheartscratch.com.au.