No time for eggs within the morning? Strive these paleo and AIP-friendly baked candy potato and shredded hen muffins. They’re nearly like meatballs and nice for lunch packing containers and on-the-go snacks.
I really like eggs for breakfast, however there are days once I merely don’t really feel like making a cooked breakfast or I don’t have the time. Plus, lots of people must keep away from eggs because of an allergy or as a part of a therapeutic protocol resembling AIP.
As a substitute, I wish to make a batch of those candy potato and hen muffins, as they’re fast and simple to drag out of the fridge within the morning, and may also be simply packed for an on-the-go breakfast.
Okay, in order that they aren’t actually muffins as such (the feel is actually not the identical) however because the definition of a muffin is ‘an individual-sized, baked product’ and it was fairly handy to make these in paper casings, the identify appeared applicable.
You might additionally name them breakfast patties, nests, bites or no matter you want. The primary factor: they’re scrumptious!
From a dietary standpoint, you’ve got a reasonably useful ratio of protein and starchy carbs, with added nutritional vitamins and fibre. These muffins are egg-free, nut-free (nice for lunch packing containers), AIP and Whole30 pleasant.
Making Candy Potato Hen Muffins
Candy potato. You should utilize any starchy vegetable on this recipe resembling white potato, swedes, parsnips, winter squash/pumpkin and even carrots. I believe candy potato works very well, although. I’m utilizing uncooked, grated candy potato.
Hen. You will have just a few choices right here. After I do meal prep on the weekend, I wish to pre-cook just a few hen breasts or roast a complete hen, so I’ve loads of meat to make use of up in salads and what not. For this recipe, I simmered two hen breasts with some garlic and bay leaf, however you possibly can simply shred rotisserie-style hen from the deli, cube up cooked sausage, or prepare dinner up some beef or pork mince. By way of weight, the ratio is about 1:1 of hen meat to candy potato.
Texture. We’re not utilizing any eggs or flour to bind the combination (just a few candy potato juice) so the patties aren’t as tight as say meatballs or muffins are. They maintain collectively sufficient to simply slide into your mouth and be carried round. You may have a few items fall off if you choose them out of the casings. Don’t let it deter you from making these although, you’ll be lacking out on a brilliant straightforward, handy meals possibility.
A few of my readers have made these with an egg or two within the combination for further binding. In the event you can eat eggs, then go for it!
An alternate manner of cooking these is pan-frying in a skinny layer of coconut oil. That manner you’d have candy potato rosti and hen fritters. I baked them as a result of I merely didn’t wish to fuss over the range however if in case you have the time, I believe they’d be good fried.
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No time for eggs within the morning? Strive these paleo and AIP-friendly baked candy potato and shredded hen muffins. They’re nearly like meatballs, nice for lunch packing containers and on-the-go snacks.
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Preheat the oven to 190 C / 375 F (typical) and boil a kettle of water.
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Place the hen in a small saucepan along with garlic, salt, celery and bay leaf. Cowl with boiling sizzling water and place over medium-low warmth to simmer for quarter-hour. You may cowl with a lid however enable some steam to flee so it does not come to a full boil. Scale back the warmth if wanted.
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Within the meantime, grate the candy potato.
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As soon as the hen is finished, pressure the meat and the garlic by a sieve right into a pot. You may re-use the broth in a soup. Cool the hen barely, then shred into strips and chop into small items. Chop the cooked garlic as effectively.
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Mix the shredded and chopped hen and garlic in a bowl. Add the cinnamon, salt, onions and olive oil. When including the grated candy potato, squeeze it tightly over the hen combination to permit among the juices out. This juice will assist to bind the combination and make it simpler to mould into balls.
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Utilizing a pastry brush or your fingers, grease the underside of the muffin/cupcake wrappers and place them on a flat baking tray/sheet pan (I ended up utilizing 13 common cupcake casings). Form 1-2 tablespoons of the combination right into a small ball/patty utilizing your arms and add it to the wrapper. Press the patty down barely. Proceed with the remainder of the combination.
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Place the tray with the muffins within the oven, center shelf and bake for 20 minutes. In case your oven’s warmth is barely uneven, rotate the tray half manner by. As soon as cooked, take away and permit to chill barely. Retailer in an hermetic container for as much as 3 days within the fridge.
Serving: 1 muffin | Energy: 74kcal | Carbohydrates: 6g | Protein: 8g | Fats: 2g | Saturated Fats: 0.4g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Trans Fats: 0.004g | Ldl cholesterol: 22mg | Sodium: 413mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3832IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.3mg