Todays’ gluten-free Leek and Potato Muffins for March Muffin Madness come from Kathy of Cake Cooks Gluten Free. (Note that Kathy’s blog is no longer active; you’ll see why as you read on.) Kathy calls these savory muffins “brunch muffins.” She describes her recipe as a bit of a cross between a muffin and a quiche.
They sound like they’d make a wonderful “to go” meal or even be perfect with a mug of good soup, and they’re even “kid approved”! These Leek and Potato Brunch Muffins are not only gluten free, but also grain free, dairy free, refined sugar free, paleo, and primal, with a vegetarian option.
Savory Leek and Potato Muffins from Cake Cooks Gluten Free
Enjoy learning more about Kathy and her gluten-free Leek and Potato Brunch Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here).
Kathy Craddock is a wife and mom of two, and a good personal friend of mine. She reached out to me about a year ago seeking input on starting her own support group and we met for lunch at one of our local gluten-free friendly restaurants. Honestly, I was really surprised to discover that we’ve known each other for only a year. It seems like we’ve been friends for many years and I’m beyond amazed at all that Kathy has accomplished in a year—both in her personal life and for our community.
In Kathy’s past life, she ran a custom cake bakery in Northern Virginia concentrating on competition-level sculpted cakes. I’ve seen some of her “everyday” cakes and was amazed, so I can’t imagine her competition cakes. Her love of cake baking garnered her the nickname “Cake” from some friends; hence, her blog’s name, Cake Cooks Gluten Free.
In 2009 Kathy become very ill, forcing her on disability. She was diagnosed with Hemiplegic Migraines (a migraine condition that mimics stroke symptoms) and began a long journey of treatment. After many doctors, hospitals, clinics, and countless prescription drugs, she decided to take her health into her own hands and made drastic changes to her and her family’s diet. Starting with gluten and dairy, she removed allergens from the home and diet and in only a few shorts months everyone in the family began to see improvements, especially Kathy. (You can read more of Kathy’s story in her guest post over at Real Everything.)
Kathy Craddock of Cake Cooks Gluten Free
Today Kathy is a member of my gluten-free support group and also leads our local Raising Our Celiac Kids (ROCK) group. While both of our groups are open to children and families, as you would expect Kathy’s ROCK group focuses on gluten-free kids and providing needed support to their families. Note that the name does not indicate membership requirements. All gluten-free children and their families are welcome, not just those with a celiac diagnosis.
Kathy is also becoming well known in our community for another food-related reason. She is the owner/operator of our local gluten-free bakery, Kickshaws! You can also follow Kickshaws on Facebook.
Kathy has made some fabulous dishes for our support group meetings. She’s treated us to both her sweet and savory recipes. Now I’ll let Kathy tell you more and share her gluten-free Leek and Potato Muffins recipe.
“It so good, mom… there are A LOT of vegetables… but it’s good!”
This is something said in my kitchen that four years ago I would have never imagined hearing. See my son was a feeding tube for eight years with numerous oral aversions and medical issues. I was one of those parents that thought “if I take away ____, there is nothing he WILL eat.” But it wasn’t until we started making changes to our nutrition and diet that everything started to change.
When Shirley asked me about participating in March Muffin Madness I had two thoughts:
1. My kids LOVE berries and I could use a new berry muffin (in my stomach)
2. I need some new savory breakfast things that are fast for the morning
Well … convenience won and I decided savory was the winner. These muffins are on the border of muffin/quiche and packed with delicious, nutritious and seasonal veggies. If I can stick to eating locally by season, that is what we try to do.
If you can’t find white sweet potatoes (if you can I highly recommend trying them!) try using sunchokes (aka Jerusalem artichokes, sunroots, and earth apples) as a substitute. I have made this recipe using both and the family seems to love them equally.
I think my favorite part of this recipe is that it freezes really well making the perfect portable instant breakfast for mornings on the run. Just let your muffin sit out for about 15 minutes for a cool breakfast or microwave it for about 15 seconds. Voila, breakfast is served!
Gluten-Free Leek and Potato Muffins Recipe
Gluten-Free Leek and Potato Muffins
These gluten-free Leek and Potato Muffins can be an instant portable breakfast and are even kid approved!
Ingredients
- 2 cups finely ground almond flour, like Honeyville Blanched Almond Flour
- ½ cup tapioca flour/starch
- 1 leek
- 1 white sweet potato or purple sweet potato
- ½ cup lard or palm shortening
- ¼ cup chopped parsley
- 3 large eggs
- 3 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground black pepper
Optional:
- ¼ cup shredded raw cheese
Instructions
- Preheat the oven to 350F degrees.
- Use either a box grater or food processor to shred the sweet potato. You should have about 1 ½ cups of shredded potato.
- Slice the leek in half and pulling open the inner layers, wash the leek well. Cut off the dark green end and thinly slice the leek.
- Over medium-high heat, heat the coconut oil. Add the minced garlic and cook until lightly browned. Add the leeks and cook until the leeks turn bright and slightly transparent. Set aside.
- In a large bowl add the eggs and the lard (or palm shortening). Beat until well combined.
- In a separate bowl combine the almond flour, tapioca flour, salt, and pepper.
- Slowly add the egg mixture to the flour mixture. Add the parsley, shredded potato, and leeks. The mixture will be very thick, but just go with it.
- Fill each cup of a 12-cup muffin tin about half full. If desired, top with raw cheese.
- Bake for about 20 minutes or until the tops of the muffins are slightly browned.
- Allow to cool and enjoy!
Notes
My favorite part of this recipe is that it freezes really well making the perfect portable instant breakfast for mornings on the run. Just let the muffins sit out for about 15 minutes for a cool breakfast or microwave for about 15 seconds for a quick hot breakfast.
Originally published March 31, 2014; updated March 5, 2020.
Laurel says
My husband just brought home some white sweet potatoes and I’m already addicted and scheming about their use. I’m thinking they might replace beans, they seem to have the same consistency and I don’t do legumes. Regardless, these are brilliant. I could eat 4 right this minute. I’m hungry.
Kathy says
Laurel- I am obsessed with white and purple sweet potatoes! I feel like they have the texture of fresh yucca root when cooked. Its a nice change of pace!
Susan says
Leeks and potatoes (in this case – sweet potatoes) go so well together! These muffins look delicious and would be a great accompaniment to an Easter meal. Thanks, Kathy, for this recipe!
Kathy says
I love leeks and sweet potatoes! The white sweet potatoes have a slightly different texture than your standard sweet potato. It really is a nice brunch muffin, I hope you enjoy it!
Jamie says
This looks scrumptious! Congrats to Kathy…….once the weather is nicer visiting the market will be on our “to do” list. Our home is in Southern MD not to far away. Blessings!
Kathy says
Thanks so much Jamie! We would love to see you at the store- make it a Fredericksburg Day!
Erin says
Oh, sounds delish!
Ronalyn Hurley says
I like having savory muffins in the freezer for a quick snack. I’ll have to try these.
Kathy says
I too just love having a good savory muffin ready to go! These freeze really nicely!
Amanda says
Thank you for the recipe! I love starting my day with a savory muffin.
Pamela Hurlbert says
On the brunch menu!
Teufelchen says
They are grain-free and look lovely. I am going to replace the leek though, but nevertheless, they look delicious.
Kathy says
The leeks come in from my recent obsession with leeks, lol. Any good onion-y like veggie would work well for the flavor balance.
Megan says
These sound like they would go great with a bowl of soup!
Venessa says
I love leeks & sweet potatoes!
Kelly D says
This recipe looks great, I would like to try it.
patricia says
What a different muffin recipe. As for the optional cheese…that is a must. I’m a cheese lover.
Kathy says
Patricia- I won’t lie, with the cheese on top… they are pretty darn good. We do very little here with our dairy issues- but ohhh so good 🙂
Linda S says
I can’t wait to try white sweet potatoes now. Can’t wait to make these – yum! Where you say 1/2 lard or palm shortening, do you mean 1/2 cup? Also, since today is the last day of March Muffin Madness, I want to again thank Shirley for putting this wonderful event on which I’ve enjoyed tremendously. Thank you so much for all these fantastic muffin recipes! This was great. 🙂
Kathy says
Linda- Oh yes, it is definitely 1/2 Cup! Shirley is THE best, this is the best collection of muffins I have ever seen! I have to pin them all!
BJ Marley says
These are definitely going on my To Try List.
Katie says
Just picked up some almond flour at the grocery store! Will have to try these out 🙂 I love the savoury muffins!
Lewann Rice says
Sounds amazing!
Lewann Rice says
Something I really want to try!
Jennifer says
In the Leek & potato muffin recipe, it calls for 1/2lard or palm shortening… is that 1/2 cup or 1/2 ?????
Kathy says
Jennifer- that is 1/2 Cup! Sorry for the omission!
Shirley says
Kathy–I corrected the recipe so we’re good on that amount now. 😉
Shirley
susan reed says
Almond flour is Kosher for Passover – I need to check on the tapioca flour. If it is ok these will be a hit
kinsey says
Would never of thought to try something like these
Laura O| Petite Allergy Treats says
This sounds like a great recipe. Love the purple potatoes!
Cindy W. says
My muffin folder is getting quite full with all these amazing recipes!
tina says
I love leeks, I can’t wait to try this one! I had given up on savory breakfast muffins but I’m going to give it another shot.
Laureen says
I’ve never eaten leek, I guess the best way to start is in a muffin!
Cheryl Harris says
I don’t think I’ve ever had a savory muffin, so I’m intrigued.
Donna Smith says
Oh my, YUM!!
Melanie Binkley says
oh wow!
Kathleen says
These sound delicious
Tracy mann says
Leeks! How creative! Can’t wait to give these a try!
Ilissa says
white or purple sweet potato? Never heard of that. Interesting!
Sarah says
Love a good savory breakfast muffin!
Mary Tokar says
Great idea for a muffin!
Lori Lewis says
These look like a perfect muffin to serve for Sunday brunch, thanks for the recipe!
Tessa@TessaDomesticDiva says
yum, this is so original!!