Cooking Instructions
1.
Set oven to 350 degrees F (180 degrees C), grease muffin tin.
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.
3.
Add
Olive Oil (1 Tbsp)
to the bowl of potatoes and mash.
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.
5.
Add
Garlic (3 cloves)
and
Spinach Leaves (1/2 bunch)
, sauté until spinach is wilted, 1 to 2 minutes.
6.
In a large bowl, combine
Whole Wheat Flour (1 1/2 cups)
,
Ground Flaxseed (1 Tbsp)
,
Fresh Rosemary (1 Tbsp)
,
Sage Leaves (1 Tbsp)
,
Salt (1 tsp)
,
Baking Powder (1 tsp)
,
Baking Soda (1/2 tsp)
, and
Ground Black Pepper (to taste)
.
7.
In a medium bowl, add
Eggland's Best Classic Egg (1)
and beat slightly, then add
Water (1/2 cup)
,
Soy Sauce (1 Tbsp)
,
Cheddar Cheese (1/2 cup)
, sweet potato, onion, and garlic and spinach mixture.
8.
Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don’t overmix!)
9.
Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
10.
Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!
