Make a batch of these savory muffins and freeze them. Then, just defrost them in the microwave for a quick, nutritious breakfast or a complete snack that includes all of the food groups.
Ingredients
- 8.8 ounces (250 g) cooked mashed potato
- 1 cup (235 ml) water
- ¼ cup (60 ml) light olive oil
- 2 eggs, lightly beaten
- ½ cup (79 g) white rice flour
- ¼ cup (32 g) tapioca flour
- ¼ cup (48 g) potato starch
- 2 teaspoons (9 g) baking powder
- ½ teaspoon salt
- 1 teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- 1 zucchini, finely chopped
- 4.4 ounces (125 g) Camembert, diced
- 3.5 ounces (100 g) cooked chicken, chopped
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Grease two 12-cup muffin pans with oil. Combine the mashed potato, water, oil, and eggs.
- Sift the dry ingredients together and then gently fold the wet ingredients into the dry. Stir in the zucchini, cheese, and chicken and combine (but do not overmix).
- Spoon the batter into the muffin pans, filling each cup full. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool on a wire rack before serving. Store leftovers in the fridge for 3 days or freeze for up to 3 months.
