Savory Muffins (AIP, Paleo)
Make these Savory Muffins to serve along your favorite meal or a delicious grain free snack.
1 packet or 2 1/4 tsp of dry active rapid rise yeast
1 teaspoon Maple Syrup DO NOT USE HONEY
3/4 cup Coconut Milk (divided)
1 - 8oz package Beth Blends Grain Free Flour Blend (or 2 cups)
1 teaspoon Salt
1/2 cup Garnet Yams (cooked then mashed sweet potato or pumpkin are good substitutes)
1/4 cup Coconut Oil or Ghee (if tolerated)
2 tablespoons Gelatin plus 1/4 cup Boiling Water (or 1 egg, if tolerated)
Pour yeast into medium bowl along with maple syrup and 1/4 cup warmed coconut milk. Don’t use honey or boiling coconut milk as it could kill the yeast.
Set the yeast aside for about 5 minutes and watch it grow.
Prepare your muffin tin.
Mix flour blend and salt in large mixing bowl.
Next add mashed garnet yams, remaining coconut milk and coconut oil into the flour. Stir to thoroughly combine.
At this point, the yeast mixture should be bubbling. Add the yeast to the flour mixture, stir to combine.
To make the gelatin egg, sprinkle the gelatin over the boiling water. Quickly whisk the gelatin in the water until it’s smooth.
Pour the gelatin egg or regular egg (if using) into the flour mixture. Fold in the gelatin egg until just combined.
Pour equal amounts of the batter into 12 muffin cups. Then let sit for 20 minutes. This will let the yeast rise.
Preheat the oven to 350 degrees.
Once the dough has finished rising, bake for 15 minutes.
Let cool. Best eaten within 3 days. Store in refrigerator.
- Do not use honey. Maple syrup will work best at activating the yeast.
- Cooked then mashed sweet potato or pumpkin are good substitutes for Garnet yam.
- If the yeast doesn't start bubbling (or show any signs of life) within 5 minutes of adding the maple syrup and warmed coconut milk, it's dead. You'll need a new packet of yeast.