Savory Carrot Kugel Muffins {Passover and Gluten Free}

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If you’ve ever thought of carrot muffins as somewhere between a side dish and dessert , this version will totally change your thinking. These are decidedly kugel – not dessert muffins. They have just the slightest hint of sweetness and lots of savory flavors of onion and ginger to make them as tasty as they are convenient! 

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Savory Carrot Kugel Muffins

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Ingredients

Onions:

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• 2 Tablespoons oil
• 2 onions, diced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 cubes frozen ginger OR 1 inch fresh ginger, minced
• 2 cubes frozen garlic, optional
• 2 Tablespoons sugar

Batter:

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• 3 cups finely shredded carrots (about 6 medium)
• 1/2 cup oil
• 1/2 cup potato starch
• 1/2 cup almond flour (see note)
• 4 eggs

Instructions

1. Prepare the onions: Heat oil over medium-high heat in a large frying pan. Add onions and salt and cook for about 5 minutes, stirring often, until softened.
2. Add remaining ingredients and continue to cook, stirring often, for 10-15 additional minutes, until golden. If the onions start to stick you can pour a spoonful or two of water to help bring up any browned bits and provide color to the onions. Set aside to cool.
3. Prepare kugel batter: preheat oven to 350. Grease or line a muffin pan.
4. Place all ingredients as well as onion mixture into a mixing bowl. Stir until combined.
5. Portion the batter out into prepared muffin pans, filling cups all the way. Bake for 25 minutes.

Notes

Plan ahead: muffins can be stored in the fridge for 2-3 days or longer in the freezer.

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