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Rosemary Cheddar Muffins

17 INGREDIENTS • 10 STEPS • 55MINS

Rosemary Cheddar Muffins

Recipe
5.0
2 ratings
These Savory Rosemary Cheddar muffins are warm and flavorful! They’re packed with nutritious yumminess and won’t disappoint!
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Rosemary Cheddar Muffins
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
These Savory Rosemary Cheddar muffins are warm and flavorful! They’re packed with nutritious yumminess and won’t disappoint!
55MINS
Total Time
$1.75
Cost Per Serving
Ingredients
Servings
4
us / metric
Sweet Potato
1
Medium Sweet Potato, peeled, quartered
about 1 cup
Olive Oil
2 Tbsp
Olive Oil, divided
Onion
1
Small Onion, diced
Garlic
3 cloves
Garlic, minced
Spinach Leaves
1/2 bunch
Spinach Leaves, washed, roughly chopped
about 2 cups
Whole Wheat Flour
1 1/2 cups
Whole Wheat Flour
Ground Flaxseed
1 Tbsp
Ground Flaxseed
Fresh Rosemary
1 Tbsp
Fresh Rosemary
about 3 sprigs
Sage Leaves
1 Tbsp
Sage Leaves
Salt
1 tsp
Salt
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Ground Black Pepper
to taste
Ground Black Pepper
Egg
1
Egg
Water
1/2 cup
Water
or Stock
Soy Sauce
1 Tbsp
Soy Sauce
or Tamari, Coconut Amines, or Liquid Amino
Cheddar Cheese
1/2 cup
Shredded Cheddar Cheese
plus a little to sprinkle on top of the muffins
Nutrition Per Serving
VIEW ALL
Calories
353
Fat
14.9 g
Protein
13.9 g
Carbs
45.7 g
Add to plan
logo
Rosemary Cheddar Muffins
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Cooking InstructionsHide images
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 (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 (as needed), and Ground Black Pepper (to taste).
step 7
In a medium bowl, add 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.
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 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!
step 10 Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!
Tags
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Appetizers
Breakfast
American
Brunch
Bread
Microwave
Snack
Healthy
Shellfish-Free
Fall
Vegetarian
Side Dish
Vegetables
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