A delicious golden coloured savoury muffin. A perfect autumn day treat to enjoy warm with lashings of melted butter or to accompany a bowl of piping hot homemade soup.
Course Snack
Cuisine Ketogenic Diet
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 16portions
Ingredients
100gramsbutter organic
1.5 cupsmashed sweet potato
1.5cupsalmond or coconut flour
3eggsfree range organic
3 tbspsunflower seeds
3tbsppumpkin seeds
2tbspground golden linseeds
6rashersstreaky bacon organic nitrate free
1tspground cinnamon
1tspturmeric
1tspbaking powder
Instructions
Bake the bacon rashers and leave to cool, then cut into 5cm squares.Preheat the oven to 160 degreesMelt butter over water gentlyMix into the butter the sweet potato, almond flour.Add the eggs and remaining ingredients and mix well.Spoon 1.5 tablespoons of the mix into silicone moulds or pre-greased muffin moulds.Bake for 25 minutes or until golden and firm.Enjoy as a snack with butter or with your favourite homemade soup.