Ingredients
- 600gr Sweet potatoesshredded
- 1 Knorr Herb Infusion Pot
- 6 Eggs
- 4 Spring Onions
- 3 tbsp Cottage Cheese
- 250gr Wholemeal Flour
- 50gr Parmesan cheese
- 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
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 |
