Ingredients
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600gr Sweet potatoesshredded
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1 Knorr Herb Infusion Pot
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6 Eggs
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4 Spring Onions
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3 tbsp Cottage Cheese
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250gr Wholemeal Flour
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50gr Parmesan cheese
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1 tbsp Poppy SeedsOptional
If you are like me, a huge fan of sweet potato, then you’re probably constantly looking for opportunities to add it to your dishes, such as myself. So you can imagine how thrilled I was when I came across this recipe – why haven’t I thought of this before?! They’re perfect for breakfast-on-the-go, or lunch, or snack, or as a side dish, or whatever!
Steps
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1
Done
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I begin by grabbing my large glass bowl and mixing together the shredded sweet potato, Knorr Herb Infusion (wilted in some hot water) and the eggs. Then I add the cottage cheese, flour, parmesan and finally, the flour. No need to salt the mixture since the stock pot brings a lot of flavour. |
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2
Done
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I prepare my muffin tins with cases and spilt the mixture into 6 large muffins. Finally, sprinkle with the poppy seeds (only if you wish). Bake for about 50 minutes until golden |
