Potato and cauliflower muffins

Have you ever baked savory muffins? These low-histamine potato and cauliflower muffins are simply delicious and perfect as a snack or to bring to your next party.

This recipe is 

• vegan
• suitable for a low-histamine diet  
• suitable for a low-fructose diet  
• gluten-free
• lactose-free  

Preparation time   

20 minutes + 20-30 minutes baking time  

Ingredients for approximately 12 muffins  

• 550 g potatoes  
• 300 g cauliflower  
• 4 tablespoons of starch (corn or potato)  

• 1 tbsp sesame seeds (1)  
• 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)  
• 100g vegan grated cheese (1)  
• HistaFood Organic Herb Salt  

 

preparation   

• Wash, peel, and dice the potatoes, then cook them in water until tender.  
• Cut the cauliflower into florets and cook them in water until tender.  
• Preheat oven to 200°C (top/bottom heat).  
• Mix ground chia seeds with water  

• Mash the potatoes and cauliflower and mix with the remaining ingredients.  
• Distribute the mixture into a muffin tin.  
• Bake in a preheated oven for approximately 20-30 minutes until golden brown.  
• Serve muffins hot or cold  

Our HistaFood tip  

Don't throw away the potato peels. You can use them to make wonderfully delicious potato peel chips !

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.