Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free

Name: Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free
Yield: 12
Ingredients: 2 cups almond flour, like Honeyville Blanched Almond Flour (NOT almond meal); ½ tapioca flour; 1 leek; 1 white or purple sweet potato; ½ cup lard or palm shortening; ¼ cup chopped parsley; 3 eggs; 3 cloves garlic, minced; 2 tablespoons coconut oil; 1 ½ teaspoon sea salt; ½ teaspoon baking soda; ½ teaspoon ground black pepper; ¼ cup shredded raw cheese

Savory Leek and Potato Brunch Muffins from Cake Cooks Gluten Free was pinched from <a href="http://glutenfreeeasily.com/savory-leek-and-potato-brunch-muffins-cake-cooks-gluten-free/" target="_blank">glutenfreeeasily.com.</a>

INGREDIENTS

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2 cups almond flour, like Honeyville Blanched Almond Flour (NOT almond meal)

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½ tapioca flour

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1 leek

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1 white or purple sweet potato

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½ cup lard or palm shortening

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¼ cup chopped parsley

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3 eggs

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3 cloves garlic, minced

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2 tablespoons coconut oil

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1 ½ teaspoon sea salt

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½ teaspoon baking soda

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½ teaspoon ground black pepper

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¼ cup shredded raw cheese

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