Description
A delicious blend of meat and muffin batter designed to be savory and satisfying.
Ingredients
Scale
- 1 pound ground beef
- 2 Tablespoons water
- 1 Tablespoon coconut flour (or use white rice flour for Gluten-free)
- 1–½ teaspoons coconut sugar
- 1–½ teaspoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon dried rosemary (powdered, or dried basil)
- 1 teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon baking soda (sifted)
- ¾ cup cassava flour (Otto’s or Bob’s brands only; other brands will not work because they are too starchy)
- ⅓ cup coconut oil (or duck fat, melted and cooled slightly)
- ⅓ cup coconut milk (warmed to liquefy if solid, or non-dairy milk of choice)
- ¼ cup collagen
- 3 Tablespoons coconut flour
- 3 Tablespoons water
- 2 Tablespoons coconut sugar
- 1 Tablespoon gelatin
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon baking soda (sifted)
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 325°F. Line muffin pan with squares of parchment paper (preferred) or liners.
- Set out 3 bowls: 2 larger and one smaller. One large bowl is for your meat mixture. The other large bowl is for the dry ingredients of the muffin batter. The small bowl is for the wet ingredients of the muffin batter.
- Into the large meat bowl, add: beef, water, coconut flour, coconut sugar, apple cider vinegar (to one side), salt, rosemary or basil, ginger, onion powder, and baking soda on the opposite side from the apple cider vinegar. Use a handheld electric mixer, large fork(s), or your hands to mix well.
- Into the second large bowl, add: cassava flour, coconut sugar, collagen, coconut flour, gelatin, dried basil, onion powder, baking soda and sea salt. Into the smaller bowl, measure: coconut oil, coconut milk, water and apple cider vinegar. Add wet ingredients to dry ingredients and mix to combine.
- Layer batters into muffin tin: a little less than 1 ounce of muffin batter, then the whole middle cavity with the meat mixture. Top with muffin batter to one side of each muffin, about 1 ounce per muffin, then fill in the remainder moon shape with meat. Give a slight mound to the whole filling.
- Bake for 35 to 40 minutes. If your oven cooks things darker on one side, you may wish to rotate the muffins for the last 10 minutes. Tops will be golden brown, meat will be sizzling.
Notes
- This recipe makes 6 jumbo muffins, or it will make more and need to bake less time if you make smaller muffins.
- When layering the batters, it might seem like you have too much meat and not enough muffin batter, but it actually comes out perfectly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg