12 ServingsYieldsPrep Time20 minsCook Time15 minsTotal Time35 minsCategoryMuffinsCooking MethodBakingDietGluten Free
A savoury muffin is a great way to snack, especially when the said muffin is packed full of plant-based goodness. Thanks to Jen from Fearless In The Kitchen for the recipe!
500 g sweet potato, grated
½ tsp olive oil
1 red onion, very finely sliced
6 large eggs, separated
5 tbsp yellow pea or gram flour
150 g sun dried tomato and almond pesto
60 g parmesan, grated
50 ml oat or almond milk
1 tbsp extra chopped almonds
handful of basil, chopped
Preheat the oven to 180 degrees centigrade (fan-assisted)
Line a 12 hole muffin tin with cases.
Rinse the grated potato under cold water. Squeeze in some muslin to get rid of excess water.
Cook until the onions become translucent.
Add the pesto, parmesan, basil and nuts. Leave to cool.
Beat the eggs. Add the pea/gram flour and milk. Stir in the potato mixture once cooled.
Equally distribute this mixture amongst the muffin cases.
Bake for 15 minutes. Leave to cool a little before removing from the tray. Enjoy warm or cold.
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