Jamie Oliver's Sweet Potato Muffins

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A Valley Flax Flour recipe

GLUTEN FREE

Jamie Oliver’s Sweet Potato Muffins using Valley Kitchen Multi-purpose flour blend Yield: 12 large 6 45

ml

4 1-2

eggs, large (free range)

6

cottage cheese

3

green onions, cleaned and finely chopped red chillies

4

Tbsp

1-2

600

g

sweet potato, grated

4

cups

375

ml

1 1/2

cups

30

ml

Valley Kitchen Multipurpose flour blend baking powder

2

Tbsp

50

g

Parmesan cheese, grated

1/2

cup

15

ml

sunflower seeds

1

Tbsp

15

ml

poppy seeds

1

Tbsp

1. 2. 3. 4. 5. 6. 7. 8. 9.

Per Muffin: 170 calories, 7 g fat, 2 g saturated fat, 100 mg cholesterol, 320 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g sugar, 6 g protein

Preheat the oven to 350oF. Line 12 large muffin tins with parchment paper. Lightly spray with olive oil. Break the eggs into a large bowl. Stir in the cottage cheese, green onion and half of the chopped chillies. Clean and grate the sweet potato. Stir into the egg mixture. Combine the flour and baking powder. Season with salt and pepper. Stir into the sweet potato mixture. Fold in half of the cheese. Scoop into the prepared tins. Top with the remaining red chillies, cheese, poppy and sunflower seeds. Bake for 40 to 45 minutes.

A Valley Kitchen product

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