Savory Christmas Morning Muffins!

Rise and Shine! Who loves Christmas morning? Here’s a recipe for savory muffins with crushed pineapple, smoked ham bits and creamy potato-mash “frosting” all made using Constance Estate Infused Coconut Oil!

INGREDIENTS:  

Muffins  

2 cups all-purpose flour 

2 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp black pepper 

1 egg + sprinkle of lemon zest 

1 1/2 cups whole milk 

1/4 cup full fat yogurt or sour cream 

1/3 cup Constance Estate garlic infused coconut oil 

1 cup cheddar cheese, grated 

1/2 cup pineapple, drained & crushed or finely chopped 

1 cup baked ham, diced 

2 tbsp fresh chive, minced 

Potato mash topping 

2lbs potatoes, peeled 

1/4 – 1/2 cup heavy cream

1⁄4 C sour cream 

3 tbsp marigold margarine  

1⁄4 tsp ground black pepper 

1/4 tsp dried oregano 

Chopped celery or parsley to garnish 

* you may also use full fat milk and add gradually until smooth texture is achieved 

METHOD:  

Muffins – 

1. In a medium bowl, combine all of the dry ingredients and stir until well incorporated. 2. In a separate large bowl, combine all of the wet ingredients and whisk to combine. 
2. Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no  lumps. 
3. Add baked ham, cheddar cheese, pineapple and chives – gently fold into the batter until well incorporated. 5. Pour into a greased muffin pan. You can also use cupcake liners for easy removal. 
4. Bake at 375°F / 190°C for 20-25 minutes until golden. To test, insert a toothpick in muffins, once clean it is  ready. 
5. Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and  allow to cool slightly. 

Topping –  

1. Place peeled potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover pot, reduce heat and  simmer 10 minutes or until tender.  
2. Drain and return potato to pan (you can also use a food processor).  
3. Add heavy cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy  enough for you, add up to 1/4 cup more cream or milk* – do note, it needs to be stiff enough to pipe. 4. Transfer mash into a pastry bag fitted with a wide star tip (I use 1M) and pipe the mashed potatoes on top your muffins. Garnish with freshly chopped parsley or celery.