Baking
Ingredients
| Ingredient | 12 large muffins or 24 mini muffins |
|---|---|
| Spray olive oil | As needed |
| Sweet potato, peeled and grated | 500g |
| Spring onions, finely sliced | 4 |
| Chilli (optional), finely diced | 1 large |
| Eggs | 6 large |
| Cottage cheese | 5 tablespoons |
| Parmesan cheese, grated | 100g |
| Self-raising flour | 250g (1 2/3 cups) |
| Sun dried tomatoes, thinly sliced | 100g |
| Sunflower and pumpkin seeds | ¼ cup |
| Dried rosemary | 1 teaspoon |
Method
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1
Preheat oven to 180ºC. Line a muffin tray with paper cases and spray with oil. |
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2
In a large bowl, combine grated sweet potato, spring onions and chill. |
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3
Crack eggs into the bowl. Stir in cottage cheese and most of the parmesan cheese (reserve a little for garnish) until well combined. Season with pepper. |
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4
Add self-raising flour, sun dried tomatoes, most of the sunflower and pumpkin seeds (reserve a few for garnish) and dried rosemary. Stir until just combined. |
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5
Evenly divide the mixture between the prepared muffin tray. Sprinkle over remaining seeds and parmesan. |
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6
Bake in preheated oven for 35-40 minutes until golden and cooked through. |
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7
Serve warm. |