CARROT & POTATO VEGGIE MUFFIN
Carrots and potatos make a great dish for any Thanksgiving meal.
2 green onions
1/2 small onion, finely chopped
2 large carrots, grated and steamed cooked
1 large sweet potato, grated and steamed cooked
1 egg, lightly beaten
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons safflower oil, divided
In a large bowl, fold together onions, steamed carrots, steamed potatoes, egg, flour, salt, and pepper until well combined. After slightly oiling the muffin pan add the remaining oil to the carrot and potato mixture, about 2 tablespoons. Mix well and add 2 heaping tablespoons of carrot and potato mixture for each muffin (no paper lining needed). Bake in a 400 degree oven for 20 to 25 minutes or until golden brown and crispy.
Makes 12 small muffins or 6 larger muffins.
These easy bites can be made ahead of time and reheated when ready to serve.
Optional: Garnish with 1/2 cup light sour cream, 1 small chipotle pepper in adobo sauce, minced OR 2 teaspoons Dijon mustard OR 2 tablespoons cranberry sauce. Mix the sour cream with your favorite choice.