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RECIPE
17 INGREDIENTS10 STEPS55MIN

Rosemary Cheddar Muffins

5.0
1 Ratings
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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 Cooking Time

17

Ingredients
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
Ingredient List
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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 Tbsp
Ground Flaxseed
1 Tbsp
about 3 sprigs
1 tsp
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 cup
Water
Stock
1 Tbsp
Tamari, Coconut Amines, or Liquid Amino
1/2 cup
plus a little to sprinkle on top of the muffins
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Directions

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Step 1
Set oven to 350 degrees F (175 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 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 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 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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