Celery Root Oat Muffins

Celery Root Oatmeal Muffins

2 cups celery root, shredded
1 tablespoon, olive oil
1/2 small onion, chopped
2 garlic gloves, minced
2 tablespoons, chopped tarragon
1 tablespoon Dijon mustard
Juice of ½ lemon
2 eggs
¼ cup rolled oats
Kosher Salt
Freshly ground black pepper

1. Preheat oven to 350°F.
2. Heat the olive oil in a medium sauté pan. Add the celery root, onion, garlic, salt, and pepper and cook over medium-low heat, stirring occasionally, for 5 – 7 minutes, until celery root is slightly cooked, but not brown. Add lemon juice and cool completely.
3. Place mixture in a bowl; add eggs, tarragon, mustard, rolled oats, and mix well. Season to taste
4. Divide mixture among 6 muffin cups and bake for 25 minutes until the tops have turned a nice light golden color.