Try these absolutely delicious, yet healthy Savoury Sweet Potatio Muffins by Lifestyle Chef, Izelle Hoffman.
Prep time 10min
Baking time 25-30min
Portion 8 muffins or 6 giant muffins
500g Sweet potato mash
1 cup Almond flour
1 heaped tsp Crushed garlic
2 heaped tbs Sesame seeds
1 tsp Salt
1 tsp dill
6 eggs – (4 whole eggs and 2 egg whites)
1/2 tsp bicarb of soda
1 Red salad onion diced
2g ground black pepper
1 tsp Olive oil
2 tbsp Balsamic vinegar
2 tbsp Honey
100g spinach wilted
100g Sun-dried tomato
Dust with paprika and use Fresh dill for garnish
Pre heat oven to 180’C
Prepare baking dish with non-stick spray
In a medium size frying pan, fry the onion in 1 tbsp of olive oil till golden,
Add the honey and balsamic vinegar and allow to caramelize, but remove from heat before the sauce goes completely sticky.
In a mixing bowl, mix the sweet potato mash, almond flour, salt, crushed garlic, sesame seeds and dried dill
Whisk the eggs separately till fluffy before adding it to the sweet potato mixture, stir well.
Chop the sun-dried tomato and wilted spinach leaves into small pieces and mix into the sweet potato mix
Prepare your muffin pan with non-stick spray. Scoop the sweet potato mix in the muffin pan cups. Finish off by drizzling the muffins with the caramelized onion.
Bake for 10-15 minutes
Remove from the oven and garnish with fresh dill before serving and enjoy!
Izelle Hoffman Lifestyle chef
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