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Dana Ketter

Le-Foodie Muffins

Re-purpose leftovers, save your food budget, save time, and make mealtime prep easier and more fun.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Calories: 517
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup Almond Flour
  • ½ cup Cassava Flour
  • 2 Eggs free range
  • 1 cup Almond Milk or favorite milk
  • 2 tsp Baking Powder aluminum free
  • 2 tbsp Coconut Oil extra virgin
Eggs
  • 4 Eggs free range
Leftovers: Remaining Ingredients
  • 1 Carrot large, grated
  • 1 cup Zucchini chopped, steamed/sauteed (leftover)
  • 1 cup Sweet Potato mashed
Pizzazz
  • ½ cup Cheese grated, whatever you got
  • 2 tbsp Extra Virgin Olive Oil (for greasing muffin tins)

Equipment

  • large bowl, knife, cutting board, spoon, measuring cup, measuring spoons, muffin tin, oven

Method
 

  1. Preheat the oven to regular bake at 350°F.
  2. Make the "Batter". In a medium bowl, whisk eggs and milk together. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix together until you have a uniform batter. It should act like pancake batter.
    This is essentially a simple gluten free, lectin free pancake batter. This means that if you have any left over - add it to a skillet for (bonus) a few pancakes!
  3. Grease a large or medium muffin tin. Typically this recipe will make 9 large muffins or 12 medium muffins (as per generic muffin tray sizes).
  4. Whisk the eggs in a small bowl and set aside.
  5. Grate the carrot (or parsnip or whatever grate-able veggie you have)
Layering
  1. Place on bottom of muffin tins:
    Medium muffins: 2 tablespoons of batter. Large muffins: 3-4 tablespoons of batter.
  2. Next, add sweet potato (or regular potatoes - whatever you have leftover) by the tablespoon - distribute evenly among muffins (or unevenly - you choose).
  3. Add zucchini (or whatever your leftover veggie is) - by the spoonful - distribute evenly.
  4. Add the eggs - distribute these evenly among the muffins. If you run out - whisk another egg.
  5. Add the grated raw carrot (or whatever lonely veggie you have)
  6. Top with the batter:
    Medium muffins: 1 tablespoon of batter. Large muffins: 2 tablespoons of batter.
  7. Sprinkle cheese on top.
  8. Bake in the oven for 20 - 30 minutes.
    When the tops are a light golden brown, they should be done.

Notes

WHOLE RECIPE:
Total Calories - 2,050 .  Total Cost - $5.40  .  Grade - A  . *Monthly Cost - $313
Programming Notes:
  • The amount of batter this recipe calls for will give you extra batter... perfect for pancakes!  This is an easy way to expand the meal.
  • Alternatively, you could add more filler ingredients and grab a second muffin tin and make as many Le-Foodie Muffins as your heart desires.
  • If you want to decrease the amount of fat in this recipe -- use coconut-oil spray or coat a finger with oil and quickly grease the non-stick muffin tin(s).
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*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for ONE person - divide the monthly cost in half.