Cooking Instructions
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Step 1
Set oven to 350 degrees F (180 degrees C), grease muffin tin.
Step 2
Place the
Sweet Potato (1)
in a microwave-safe bowl, and cook it in a microwave oven on high for 10 minutes, or until soft.
Step 3
Add
Olive Oil (1 Tbsp)
to the bowl of potatoes and mash.
Step 4
Heat medium skillet over medium-low heat, add remaining
Olive Oil (1 Tbsp)
Add
Onion (1)
to skillet and sauté 10 minutes or until onions are translucent.
Step 5
Add
Garlic (3 cloves)
and
Spinach Leaves (1/2 bunch)
, sauté until spinach is wilted, 1 to 2 minutes.
Step 6
In a large bowl, combine
Whole Wheat Flour (180 g)
,
Ground Flaxseed (1 Tbsp)
,
Fresh Rosemary (1 Tbsp)
,
Sage Leaves (1 Tbsp)
,
Salt (1 tsp)
,
Baking Powder (1 tsp)
,
Baking Soda (as needed)
, and
Ground Black Pepper (to taste)
.
Step 7
In a medium bowl, add
Egg (1)
and beat slightly, then add
Water (120 mL)
,
Soy Sauce (1 Tbsp)
,
Cheddar Cheese (60 g)
, sweet potato, onion, and garlic and spinach mixture.
Step 8
Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don’t overmix!)
Step 9
Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
Step 10
Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!
