Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Appetizers
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!
Love This Recipe?
Add to plan
logo
Rosemary Cheddar Muffins
Save
These Savory Rosemary Cheddar muffins are warm and flavorful! They’re packed with nutritious yumminess and won’t disappoint!
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/

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
1/2 tsp
Baking Soda
Ground Black Pepper
to taste
Ground Black Pepper
Egg
1

Sponsored

Eggland's Best Classic 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
Love This Recipe?
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 Instructions

Hide 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 (1/2 tsp), and Ground Black Pepper (to taste).
step 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.
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

Appetizers
Breakfast
American
Brunch
Bread
Microwave
Snack
Healthy
Shellfish-Free
Fall
Vegetarian
Side Dish
Vegetables
0 Saved
top