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!
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
- 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.
- Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
- 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.
- Bake at 375°F / 190°C for 20-25 minutes until golden. To test, insert a toothpick in muffins, once clean it is ready.
- 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.
- 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.
- Drain and return potato to pan (you can also use a food processor).
- 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.