I am always thinking of new combos, flavors, ideas for my recipes. I also enjoy experimenting with alternative flours, sugars and fats in my baking. I like to create eats for everyone. So, when you come to my site, you can find something that works for your body and your taste buds. I have had this recipe floating around in my head for a bit. I wanted to create a moist (I know, I hate this word too, but it’s the best way to describe it 🙂 ), light crumb using a combo of almond flour and cassava flour. Then I thought, lets add some prosciutto and chives to the batter and stuff the center with an egg yolk. How delicious would it be to cut into a warm miscuit (muffin/biscuit) and have that liquid gold egg yolk ooze out! If that wasn’t amazing enough, the tops are brushed with a spicy honey glaze. Oh baby, or should I say oh miscuit, where have you been all my life!
This savory sweet treat is part muffin and part biscuit, hence the miscuit was born. No need for the stand mixer for this one. Just a big bowl and wooden spoon. I have limited space in my kitchen, so my KitchenAid is stored on top of my fridge. If you have a KitchenAid, you know how heavy those suckers are! I have to pull out the step stool to get it down. I always envision losing my footing and tumbling backwards from the weight! I’m considering Life Alert, the hazards of living alone and baking! One can never be too careful! 🙂 That, or teach my dog to use my smart phone, bark activated? Any who, no possibility of falling for this one! The batter is thick, in-between muffin and biscuit consistency. I chose to add prosciutto and chives into the batter, bacon would also be really good here too. You just have to add the step of cooking the bacon before chopping and stirring into the batter. But that would also be amazing. Then you just separate the yolks from the whites. Reserve the whites for another use, omelet, meringue, macarons, whatever.
Spicy honey glaze shot. Just sambal and honey! Look how shimmery and glazy!
As I was testing these, I only filled three with the yolks, so I didn’t waste the eggs if they turned out to be a disaster. Well, the first yolk I busted as I topped off the muffin tin with the batter, so be careful. The other two I used a lighter hand. So, these are still tasty miscuits if you don’t want the yolk, but I don’t know why you wouldn’t! When the miscuits came out of the oven, I of course had to taste the damaged one, just to make sure the flavors were good. Well, half a miscuit later, they were! Let them cool about 10 minutes in the pan on the rack, then remove to cool about 5 minutes more on the rack. Brush the tops of them with the spicy honey (sambal and honey, easy!). Now for the moment of truth, to cut into the miscuit to see if the runniness of the yolk was persevered in the cooking process. Voila. it was! That beautiful yellow yolk oozed out perfectly. This is eaten with a fork. The combination of the texture of the miscuit, slightly sweetened with the honey, but a hit of heat to balance it out is the bee’s knees (no pun intended). Then you get the saltiness from the prosciutto and the subtle flavor of the chives and it just sings in your mouth (I’m envisioning opera, you can play whatever you want in your head). Well I had to eat the other one too, couldn’t let it go to waste! Needless to say, I was stuffed, just like these miscuits. Ahh, hazards of the job!
Don’t feel too bad about indulging in these delights. They are packed with wholesome wheat free, lactose free, refined sugar free goodness. So dig in for your post workout recovery breakfast or your post Saturday night recovery brunch!
Enjoy!
Diane
- 1 cup almond flour
- ⅔ cup cassava flour
- ¼ cup arrowroot starch
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp xanthium gum
- 1 egg
- ½ cup butter (ghee or vegan, or vegitible oil) melted
- ½ cup cashew milk (or any non-dairy of choice)
- ¼ cup honey
- 2 oz. of prosciutto chopped (could sub bacon, cooked and chopped)
- 2 tbsp. chopped chives
- 6 to 7 egg yolks (whites reserved for another use)
- Spicy Honey:
- ¼ cup to ½ cup honey
- ½ tbsp. to 2 tbsp. sambal (depending on your spice level, I like it hot!)
- Pre-heat the oven to 400 degrees. Line a muffin tin with paper liners and set aside.
- In a medium sized bowl melt the ghee in the microwave in 30 second intervals. Set aside to cool.
- In a large bowl sift the dry ingredients together and set a aside.
- Measure out the cashew milk in measuring cup, add the honey and the egg and whisk to combine.
- Chop the prosciutto and the chives. Separate the yolks from the whites (reserve whites for another use).
- Pour the cashew milk mixture in the dry ingredients. Stir with a wooden spoon. Add the melted butter and stir to combine. Next, add the prochutto and the chives and mix in.
- Take about two to three tablespoons of batter and place in the muffin tin. Press a little well in the batter with the back of the tablespoon. Carefully add the egg yolk into the well. Then top the egg yolk with more batter to cover completely. Use a light hand, careful to crack the yolk. You can even form a little top with the batter in your hands before placing over the yolk. You should get six to seven miscuits.
- Place muffin tin in the pre-heated oven on the middle rack. Back for 7 minutes then reduce temperature to 350. Bake for an additional 12 to 13 minutes. Tops will be slightly puffed and golden brown. Allow to cool in pans on rack for 10 minutes. Remove from pan and allow to cool about 5 minutes more on rack.
- While the miscuits are cooling. Combine the honey and sambal in microwave safe bowl and heat for about 30 seconds until warm and runny. Brush the tops of each miscuit with the spicy honey.
- Dig in. Best eaten the day of. Can be stored in air-tight container in the fridge for a day or two.
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