SUN-DRIED TOMATO AND FETA SAVORY MUFFINS

• portioner: 24 servings
• aktiv tid: 20 minutes
• total tid: 50 minutes

Ingredienser

1 dozen eggs

24 ounces pre-cooked sausage or veggie sausage

1 ½ packed cups grated sweet potato (about 1 medium sweet potato, peeled)

6 ounces crumbled feta cheese (3/4 cup), can sub vegan feta

1/2 cup chopped sun-dried tomatoes

2 1/2 cups blanched almond flour

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Vejledning

Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (Recommended to use silicone muffin liners if you don’t have a great non-stick muffin tin)

Whisk the eggs in a large mixing bowl. Add the chopped chicken sausages, grated sweet potato, crumbled feta, and sun-dried tomatoes and mix to combine.

Add the dry ingredients—almond flour, baking powder, garlic powder, oregano, salt, and black pepper—to the bowl. Stir with a rubber spatula until just incorporated.

Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes.

Cool to room temperature in the muffin tin on the counter before removing each muffin. Refrigerate in a sealed container for up to 4 days, or freeze for 1 month.