recipilot.com

Almond Muffin and Potato Salad

URL: https://www.thespunkycoconut.com/2008/05/almond-muffin-and-potato-salad/

Ingredients

Potato Salad

  • 4 pieces baked potatoes
  • 1 handful parsley, chopped
  • 2 tablespoons fresh chopped dill
  • 2 stalks celery, chopped
  • ½ teaspoon Herbamare seasoning
  • 3 tablespoons pickle relish
  • ⅓ cup Vegenaise grapeseed oil

Gluten-free Almond Muffins

  • ½ cup coconut oil, liquified
  • 1 tablespoon coconut oil, liquified
  • ½ cup honey
  • 12 drops vanilla liquid stevia
  • 3 pieces eggs
  • 2 cups almond meal flour
  • ½ cup brown rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 cups thawed organic cherries or blueberries or nuts

Instructions

  1. Prepare the potato salad by peeling the baked potatoes and chopping them into pieces.
  2. Mix the potatoes with parsley, dill, celery, Herbamare seasoning, pickle relish, and Vegenaise.
  3. In a separate bowl, combine liquified coconut oil, honey, and vanilla stevia.
  4. Add eggs one at a time, mixing well after each addition.
  5. Incorporate almond meal flour, brown rice flour, baking soda, and sea salt into the wet mixture.
  6. Fold in the thawed cherries, blueberries, or nuts.
  7. Pour the muffin batter into a muffin tin and bake at 350°F for about 24 minutes.

Nutrition Facts (estimated)

Servings
14 muffins and potato salad for 4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
70mg

You might also like

Almond Muffin and Potato Salad

Sweet Potato Almond Butter Muffins

Sweet Potato Muffins

Sweet Potato Muffins

Mini Almond Butter Blueberry Muffins

Brought to you by Your Body AI, your AI calorie tracker and weight-loss coach

Available on the Apple App Store now