Savoury Sweet Potato Breakfast Muffins
Breakfast | Light | Low Calorie | Vegan | Vegetarian | Plant Based | Whole Foods
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 31g | 216 | 20 min | 7 Muffins | 1 |
MADE WITH RICED SWEET POTATO
Brighten up your breakfasts with these tasty sweet potato muffins! Using 1 pouch of Fullgreen Riced Sweet Potato with spinach, sundried tomatoes and smoked paprika, they make a light, calorie-controlled breakfast or snack on the go. Want to make them gluten-free? Simply switch out the plain flour for a gluten-free alternative.
Ingredients:
- 1 Pouch Fullgreen Riced Sweet Potato
- 65g sundried tomatoes (chopped)
- Handful of fresh spinach
- 2 teaspoons of baking powder
- 260g plain flour
- 1 teaspoon of smoked paprika
- Pinch of salt
- Pinch of pepper
- 200ml dairy free milk
- 3 tablespoons olive oil
- 2 garlic cloves (crushed)
Method:
- Preheat oven to 180°C/350°F.
- In a large mixing bowl combine the sweet potato rice, baking powder, plain flour, smoked paprika, salt, pepper and crushed garlic cloves.
- In a separate mixing bowl combine milk and olive oil.
- Empty wet ingredients into dry and combine.
- Next, fold in the spinach and chopped sundried tomatoes so they are evenly scattered throughout the mixture.
- Split the mixture between muffins cases leaving a bit of room to allow them to rise.
- Bake in the oven for approximately 25 minutes until a toothpick comes out clean.
- Leave to cool slightly before enjoying.
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