Saturday, November 29, 2014

Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen


¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion


-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!

Turkey Sausage:
From Kristi's Kitchen


1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice


-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

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