Hey! Eric and I have been on a “paleo muffin” binge lately… We’ve been making a couple variations of fruit muffins (recipe to come) and today we tried making breakfast/omelet muffins – SUCCESS! I think we’ve discovered the secret to having fluffy paleo muffins!!
So basically, when you make paleo muffins, you’re using flour alternatives or no flour at all so foods end up being pretty dense and wicked moist. [I’ll be posting some recipes for gluten-free/paleo muffins in the next couple days that are made using almond meal or bananas instead of flour.] So like I said in my intro, I’ve discovered how to make paleo muffs more fluffy than normal. Here’s the secret: baking powder + arrowroot starch. They’re a killer combo and add a nice extra fluff to foods that would normally be a heavy, flat blobs. Ok, maybe not that dramatic of a change but when you loooove bready foods but are trying to eat along the lines of a paleo/gluten free diet, a little extra fluff is a godsend! So, with a little help from my secret ingredients and good ol’ fashion breakfast foods (bacon & eggs) these muffins are da bomb and I know you’re gonna like them :)
I’m pretty pumped about these! We go through a lot of eggs because we both love em and they’re a quick food to make a bunch of different ways in the morning. We usually make some kind of omelet or veggie scramble so this will be a nice alternative. Plus, if on the odd chance that there are any leftover, we could easily pop them in the microwave for maybe 20-30 seconds and warm them back up tomorrow! I think we’d have to make a quadruple batch to have leftovers but that’s neither here nor there :P
PS – Thanks for checking out my blog and trying out some of my recipes!! It means a lot to me!
(this recipe makes 12 standard muffins)
1 cup rough chopped fresh spinach
1/3 cup chopped red onion
2/3 cup chopped bacon (about 6 pieces cooked and chopped)
1/3 cup chopped green onion aka scallions
1/2 zucchini chopped into small bits
1/2 teaspoon baking powder
1/2 teaspoon arrowroot starch (or 1/2 tsp cornstarch)
salt & pepper to taste
More Options: top with cheese, add other veggies, sub sausage, go meat-free, etc…
Preheat oven to 350°F. Prepare bacon in oven or stovetop (whatever method you prefer) and set aside. Roughly chop all veggies you want to use and lightly sauté in a skillet over medium heat with coconut oil. Add bacon to the mix. In a large bowl, whisk together 6 eggs, baking powder and arrowroot starch or cornstarch. Add a little salt and pepper then mix in all the fixin’s that you just sautéd. Pour mixture into well oiled (or lined) muffin pan – about 3/4 full in each cup. You may have to use a spoon to make sure the veggies are evenly distributed between cups. Pop in oven for about 15 minutes or until sides are brown, eggs are fluffy and the centers are cooked thoroughly. Immediately remove from cups so they don’t stick – I recommend using a rubber spatula to go around the edges and then gently scoop them out. Eat right away or store in an airtight container to reheat and enjoy tomorrow morning!