Recipe: Potato, Cauliflower and Spinach Kugel Muffins

Emily Rubin, RD, a Clinical Dietitian in the Jefferson Department of Gastroenterology and Hepatology, shares her recipe for potato, cauliflower and spinach kugel muffins. These muffins are Kosher, low-fat and gluten-free. Happy Passover!

Potato, Cauliflower and Spinach Kugel Muffins.

Emily Rubin’s Homemade Potato, Cauliflower and Spinach Kugel Muffins.

Ingredients:
10 medium potatoes, peeled
3 eggs
1 package of cooked, riced cauliflower (Pro-tip: buy the steam-in-bag variety for easy cooking)
1 packaged cooked chopped spinach (steam-in-bag)
1 onion finely chopped or grated
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon salt

Directions:
Preheat oven to 400F. Spray the 12 muffin pan or muffin wrappers with nonstick spray
Boil potatoes 15 -20 minutes until soft
Mash potatoes with a fork
Steam cauliflower rice and spinach according to packages
Mix all of the ingredients. If you want plain muffins – make 1/2 without spinach or substitute your favorite vegetable
Fill each about 1″ over top of muffin pan
Cook for 30-35 minutes or until the sides of the cups begin to brown
Allow to cool in the pan for at least 15 minutes; serve warm

Nutrition Facts: 120 calories, 3 grams fat, 4 grams fiber per muffin

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