Savory Muffins for Sensitive Stomach
Indulge in these deliciously fluffy savory muffins, perfect for any meal or as a delightful pre-dinner snack! Packed with wholesome ingredients like creamy feta and vibrant spinach, these muffins are gentle on sensitive stomachs while still bursting with flavor. Whip them up in no time and elevate your snack game!
Prep
15
min
Cook
25
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 12 SMALL potatoes (or 4-6 large cut in half)
🥩Meat & Seafood(1)
- slices of chicken
🥛Dairy & Eggs(1)
- 4 eggs
🧂Spices & Seasonings(1)
- salt, pepper, herbs de Provence
📦Other(1)
- grated emmental
👨🍳 Instructions
- 1
Cook the potatoes until they are very tender.
- 2
Mash them in muffin molds using a glass to form a hollow.
- 3
Pour the 4 beaten eggs into each hollow, season with salt, pepper, and herbs de Provence, then add a few slices of chicken and a good amount of grated emmental.
- 4
Bake for 25 minutes at 190 degrees Celsius.
💡 Pro Tips
- ✓Cook potatoes to 205-210°F internal temperature to ensure complete starch gelatinization, which makes them easier to digest and prevents lumpy mashing in the molds.technique205-210°F
- ✓Beat eggs to soft peak stage (about 2-3 minutes) before adding to create a lighter, more digestible custard that won't overwhelm sensitive stomachs.technique2-3 minutes
- ✓Pre-bake the potato shells for 8-10 minutes at 190°C before adding eggs to prevent soggy bottoms and ensure the potato structure holds during final baking.timing8-10 minutes
- ✓Use aged Emmental (minimum 4 months) as it contains less lactose due to bacterial fermentation, making it gentler on sensitive digestive systems.ingredient4+ months aged
- ✓Check doneness when egg centers reach 160°F - they'll appear just set but still slightly jiggly, preventing overcooking that creates rubbery, hard-to-digest proteins.timing160°F
Share this recipe
Prep
15
min
Cook
25
min
Serves
12
people
Level
beginner
Share this recipe
Savory Muffins for Sensitive Stomach
Indulge in these deliciously fluffy savory muffins, perfect for any meal or as a delightful pre-dinner snack! Packed with wholesome ingredients like creamy feta and vibrant spinach, these muffins are gentle on sensitive stomachs while still bursting with flavor. Whip them up in no time and elevate your snack game!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 12 SMALL potatoes (or 4-6 large cut in half)
🥩Meat & Seafood(1)
- slices of chicken
🥛Dairy & Eggs(1)
- 4 eggs
🧂Spices & Seasonings(1)
- salt, pepper, herbs de Provence
📦Other(1)
- grated emmental
👨🍳 Instructions
- 1
Cook the potatoes until they are very tender.
- 2
Mash them in muffin molds using a glass to form a hollow.
- 3
Pour the 4 beaten eggs into each hollow, season with salt, pepper, and herbs de Provence, then add a few slices of chicken and a good amount of grated emmental.
- 4
Bake for 25 minutes at 190 degrees Celsius.
💡 Pro Tips
- ✓Cook potatoes to 205-210°F internal temperature to ensure complete starch gelatinization, which makes them easier to digest and prevents lumpy mashing in the molds.technique205-210°F
- ✓Beat eggs to soft peak stage (about 2-3 minutes) before adding to create a lighter, more digestible custard that won't overwhelm sensitive stomachs.technique2-3 minutes
- ✓Pre-bake the potato shells for 8-10 minutes at 190°C before adding eggs to prevent soggy bottoms and ensure the potato structure holds during final baking.timing8-10 minutes
- ✓Use aged Emmental (minimum 4 months) as it contains less lactose due to bacterial fermentation, making it gentler on sensitive digestive systems.ingredient4+ months aged
- ✓Check doneness when egg centers reach 160°F - they'll appear just set but still slightly jiggly, preventing overcooking that creates rubbery, hard-to-digest proteins.timing160°F