Sweet Potato Muffins

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Ingredients

Adjust Servings:
600gr Sweet potatoes shredded
1 Knorr Herb Infusion Pot
6 Eggs
4 Spring Onions
3 tbsp Cottage Cheese
250gr Wholemeal Flour
50gr Parmesan cheese
1 tbsp Poppy Seeds Optional

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Sweet Potato Muffins

Features:
  • Vegetarian
  • 80 Minutes
  • Serves 6
  • Medium

Ingredients

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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!

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Steps

1
Done

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.

2
Done

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

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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