Savory Cassava Flour Egg Muffins

These Savory Cassava Flour Egg Muffins are a delightful blend of traditional flavors and creative textures. Made with a mix of cassava flour, potato starch, and eggs, they are light yet satisfying. The addition of apple cider vinegar adds a subtle tang, while the olive oil keeps them moist. Perfect for breakfast or a snack, these muffins are gluten-free and packed with protein, making them a wholesome choice for any meal.

Ingredients:

• 7 large eggs
• 1 cup cassava flour
• 1/2 cup potato starch
• 2 tablespoons psyllium husk powder
• 1/4 cup potato flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1/4 cup olive oil
• 1/4 cup apple sauce
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large mixing bowl, whisk together the eggs, olive oil, apple sauce, and apple cider vinegar until well combined.
3. In another bowl, mix the cassava flour, potato starch, psyllium husk powder, potato flour, sea salt, and baking soda.
4. Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
5. Pour the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing from the muffin tin. Serve warm or store in an airtight container.