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RECIPE
17 INGREDIENTS10 STEPS55MIN

Rosemary Cheddar Muffins

5.0
1 Ratings

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261 Saved

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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These Savory Rosemary Cheddar muffins are warm and flavorful! They’re packed with nutritious yumminess and won’t disappoint! (Partnership with Panasonic)
55MIN
Total Time

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Medium  Sweet Potato , peeled, quartered
about 1 cup
2 Tbsp
Olive Oil , divided
1
Small  Onion , diced
3 cloves
Garlic , minced
1/2 bunch
Spinach Leaves , washed, roughly chopped
about 2 cups
1 1/2 cups
1 Tbsp
Ground Flaxseed
1 Tbsp
about 3 sprigs
1 Tbsp
1 tsp
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1
1/2 cup
Water
or Stock
1 Tbsp
or Tamari, Coconut Amines, or Liquid Amino
1/2 cup
Shredded  Cheddar Cheese
plus a little to sprinkle on top of the muffins

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Nutrition Per Serving

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CALORIES
357
FAT
15.2 g
PROTEIN
14.0 g
CARBS
46.0 g

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, cook it in the Panasonic Microwave Oven on high for 10 minutes, or until soft.
Step 3
Add Olive Oil (1 tablespoon) to the bowl of potatoes and mash.
Step 4
Heat medium skillet over medium-low heat, add remaining Olive Oil (1 tablespoon) Add Onion (1) to skillet and sauté 10 minutes or until onions are translucent.
Step 5
Add Garlic (3 clove) 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 cup), Ground Flaxseed (1 tablespoon), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon), Salt (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), 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 tablespoon), 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 10
Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
357
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
60.4 mg
20%
Carbohydrates
46.0 g
17%
Fiber
7.8 g
28%
Sugars
4.5 g
--
Protein
14.0 g
28%
Sodium
1240.6 mg
54%
Vitamin D
0.3 µg
2%
Calcium
225.2 mg
17%
Iron
3.6 mg
20%
Potassium
375.2 mg
8%
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