Prep time: 20 minutes
Cook time: 15 minutes
Serves:
Get stuck into our tasty two bite Good Morning Sunshine Muffins. Happily made without dairy, eggs and nuts, but instead with yummy potato, savory bacon and sweet onions. Perfect sliced with some vegan margarine as a morning or afternoon healthy snack on the go. They’re also great at fitting right into an allergy friendly lunchbox. Nutritious and delicious, go on and enjoy the muffin that delivers on loads of flavour!
Preheat the oven to 400F.
Cut the potato into quarters and pop into a pot, cover with cold water and put onto the stove on high. Bring to a boil and cook until the potatoes are soft which takes about 1-15 minutes. Drain water, mash and set aside.
Dice the onion, bacon and pepper into small chunks and fry on medium for about ten minutes while the potatoes are cooking. Take off the heat when the onions are cooked through (transparent), set aside.
Into a medium sized mixing bowl combine the potatoes, onion mix along with the salt, pepper, sugar, allergy-free milk and margarine, stir untill all combined.
Add the flour and baking powder to the mixing bowl and stir again till there are no floury clumps hiding anywhere then spoon into greased mini muffin pan.
Put your muffin pans into the oven and cook for 18 minutes, let cool for 5 minutes then turn out of the pan. They should have puffed up a little and have a nice golden base.
Because these muffins are made with potato they will be more moist than your average muffin, that’s why cooking the mini sized muffins are great as there’s just the right amount of soft to crispy in each bite. Also what kids don’t like eating food in miniature form!
The Soy milk can easily be replaced with Coconut or Rice milk, and gluten free flour mix is also great in this recipe.
We’ve also experimented with adding dairy free ‘cheese’ to this recipe and find it best sprinkled on top if this is something you want to try.
