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Sweet Potato & Ham Muffins- Gluten Free


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Ingredients

16 piece(s)

Sweet Potato & Garlic

  • 300 grams sweet potato, cut into small bite sized pieces
  • 3 clove garlic, large - not peeled
  • 10 grams dried rosemary
  • 50 grams coconut oil, can use your preferred oil. If using coconut it needs to be liquid!
  • 1/2 teaspoon sea salt

Muffins

  • 150 grams Cheddar cheese
  • 200 grams ham or cold pickled pork, Could also use chorizo or other meat of choice or leave out for vegetarian version.
  • 5 eggs, large - room temperature
  • 1/2 teaspoon dried chilli flakes, or to taste (optional)
  • 3 sprigs Thyme, stalks removed
  • 50 grams coconut oil, melted
  • 210 grams gluten free flour, I use my own mix
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon Gluten Free Baking Powder
  • 1/2 teaspoon cracked black pepper
  • 200 grams coconut milk
  • handful of roasted chopped walnuts, or use pepitas
  • 6
    30h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Roasted Vegetables
  1. 1. Preheat oven 220 degrees fan forced.

    2. Toss sweet potato in the oil, salt and rosemary leaves. (I use a freezer bag to make sure that they are all coated. Use about half the oil to start with and only add more if all the pices aren't covered. I cut up a whole sweet potato and use that so that I have some in the fridge for salads etc.)

    3. Place sweet potatoes and garlic on a baking tray covered with non-stick paper.

    4. Bake in a hot oven for 25 mins or until nearly soft and browned.

    5. Set aside to cool.

  2. Muffins
  3. 1. Grate cheese and set aside 15-20 sec speed 10.

    2. Add ham (or other cold meat or leave out for vegetarian version) to Closed lid. 2 secs,  Speed 4 or until desired size.

    3. Add remaining muffin ingredients to Closed lid including cheese and roasted garlic.

    4. 5 secs speed 3. Scrape sides and repeat if necessary.

    5. Tip mix into large mixing bowl.

    6. Gently stir in sweet potato.

    7. Pour into muffin tins lined with cases.

    8. Sprinkle walnuts or pepitas over the muffins.

    9. Bake for 20 -30  mins until skewer comes out clean.

    10. Serve warm with salad for a light lunch.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Freeze the leftovers and pull out and warm before serving. That's if there are any left!

Could be made non gluten free by using plain flour.

Converted from //bonniedelicious.com/home/2014/7/9/gluten-free-savoury-muffins

To follow my recipe journey with Thermie, check me out here: //www.facebook.com/groups/homemadewiththermiw/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These were really nice and

    Submitted by Mellyj72 on 4. September 2016 - 13:54.

    These were really nice and make a great inclusion for school lunches. Both my kids loved them.

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