Buttermilk Chocolate Chip Oatmeal Muffins

Ingredients

• 2 lbs blue (purple) potatoes, washed and quartered
• 2 large turnips, peeled and cubed
• 6 cloves garlic, skins removed and smashed
• salt and pepper
• 1/4 cup whole milk
• 6 tablespoons unsalted butter, divided
• 2 large eggs, beaten
• 1 cup plain bread crumbs
• 1 medium onion, diced
• 1 cup vegetable shortening
• sour cream (for garnish)
• green onions (for garnish)
• cooked bacon, chopped (for garnish)
• 1 cup rolled oats
• 1 1/2 cup buttermilk
• 1/2 cup all purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/4 teaspoon sea salt
• 1 large egg, beaten
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 3/4 cup dark chocolate chips (optional)

Instructions

• In a stock pot, combine the potatoes, turnips, garlic and a dash of salt. Fill the stock pot with water until it just covers the ingredients. Heat over medium-high heat until the veggies begin to soften enough to poke a knife through without hesitation. Remove from heat and drain in a colander.
• In the bowl of your stand mixer, with paddle attachment fixed, combine the potato mixture, salt and pepper, milk and 4 tablespoons of the butter. Mix until just combined, but not too creamy.
• At this point, let cool then refrigerate to cool completely (unless you are eating them like this - then eat them (=).
• Once cool, in a large bowl add the eggs and bread crumbs to the mashed potatoes. Mix well to combine until you can form balls of potato. Adjust amount of bread crumbs if your potatoes are too moist.
• In a small saute pan, melt 2 tablespoons of the butter and add the diced onion. Season with salt and pepper and cook until they are translucent and just beginning to brown: about 7-8 minutes. Remove from pan and add to potato mixture.
• In a large saute pan, add 1/4 cup of vegetable shortening over medium - medium/high heat. Bring the shortening to a temperature of 350 degrees. Meanwhile, form the potatoes into 1 1/2in balls and lightly press down to form cake like patties.
• Once the shortening is heated, gently place 4 (if there is room) potato cakes in the pan. Be careful not to overcrowd. Cook for about 3 minutes on each side or until they are brown and crispy on the outside, but still soft on the inside. Immediately remove from pan and place on a plate. Do not cover and do not sit on paper towels (they will get too mushy). Repeat this step with the rest of the potato cakes.
• Serve with sour cream, bacon and green onions.
• In a large bowl mix together the oats and the buttermilk. Let sit for about 30 minutes.
• Meanwhile, preheat the oven to 375 degrees and spray a muffin tin with a non stick spray. Set aside.
• In a separate medium-sized bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice and sea salt. Set aside.
• In another bowl, mix together the egg, sugars and butter with a heavy wooden spoon until all is incorporated.
• Mix the egg mixture into the oat mixture until all is combined and then slowly sift in the flour mixture until your muffin "dough" is very wet but still holds together.
• With a 3 tablespoon-sized melon baller, scoop the batter into the muffin tin (or pour in muffin tin until the cups are about 3/4 of the way full).
• Bake at 375 for 20-25 minutes until lightly browned on top or until a toothpick comes out clean. Cool in the pan for about 15 minutes and then remove the muffins from the tin and transfer to a wire rack to cool the rest of the way.

Notes