Locojo Breakfast Muffins: An Indulgent Local Alternative to Processed Pastries

As we try and eat more and more healthfully and locally it seems that some of the foods that we felt we couldn't live without become less and less desirable. Coffee shop pastries that seemed like food porn before begin to appear processed, oversized, and lacking any sort of nutritional value.

These Locojo Breakfast Muffins are a real food alternative to sugary muffins and they are made entirely with ingredients found locally in my native South Carolina. The muffins are nourishing and substantial, perfect to carry you through the morning. They take a few minutes to make but then will last you throughout the week if you store them in a sealed container. I didn't add bacon but I did add 1/2 cup chopped local apples to the batter which made the muffins thick and sweet.

Locojo Breakfast Muffins

Ingredients:

• 5 large potatoes, peeled and cut in half lengthwise (save the peel)
• 1 large onion, chopped
• 2 tbsp butter
• 1½ cups Happy Cow firm cheese, grated
• 4 Wil-Moore Farm eggs, beaten
• 2-3 tbsp herbs (basil, oregano, etc.)
• Optional ingredients: bacon, apple

Method:

1. Boil potatoes until not quite soft throughout.
2. Cool, then grate into a large bowl. Cut up peel and add to bowl.
3. In a fry pan, sauté onions in butter until soft and add to bowl along with cheese, eggs, and herbs.
4. In a large bowl, stir together cheese, eggs, and herbs.
5. Spoon into a buttered muffin tin, pack down lightly with a spoon and bake at 350 degrees for 30 minutes or until golden brown on top.

[i]This recipe is from The 100 Mile Diet website.

Location: South Carolina, but you could find these ingredients locally in many places and throughout much of the year.