Savoury Sweet Potato Breakfast Muffins

Method

1. 1 Preheat oven to 180°C/350°F.
2. 2 In a large mixing bowl combine the sweet potato rice, baking powder, plain flour, smoked paprika, salt, pepper and crushed garlic cloves.
3. 3 In a separate mixing bowl combine milk and olive oil.
4. 4 Empty wet ingredients into dry and combine.
5. 5 Next, fold in the spinach and chopped sundried tomatoes so they are evenly scattered throughout the mixture.
6. 6 Split the mixture between muffins cases leaving a bit of room to allow them to rise.
7. 7 Bake in the oven for approximately 25 minutes until a toothpick comes out clean.
8. 8 Leave to cool slightly before enjoying.