Sweet Potato Muffins With Chili and Cheese JSF
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
12 Muffins
- Serves:
- 6
ingredients
- 600 g grated unpeeled sweet potatoes
- 6 free range eggs
- 250 g whole wheat flour
- 4 green onions, chopped
- 2 long chili peppers, 1 chopped in mix other as topping for muffins
- 3 tablespoons cottage cheese
- 50 g parmesan cheese
- 1 dash salt & pepper, to taste
- 1 pinch poppy seed, sunflower seeds, rosemary leaves, Parmesan Cheese, and remaining chili pepper
directions
- Mix all ingredients by hand.
- Oil muffin tin or grease proof parchment paper with sprig of rosemary. Spoon mixture into muffin cups.
- Top with poppy & sunflower seeds, rosemary leaves, 2nd chili and bit more Parmesan.
- Bake at 350 F for 40 minute on bottom rack for crispy bottom.
- 2 for 360 calories.
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