Yields12 ServingsPrep 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
1
Preheat the oven to 180 degrees centigrade (fan-assisted)
2
Line a 12 hole muffin tin with cases.
3
Rinse the grated potato under cold water. Squeeze in some muslin to get rid of excess water.
4
Cook until the onions become translucent.
5
Add the pesto, parmesan, basil and nuts. Leave to cool.
6
Beat the eggs. Add the pea/gram flour and milk. Stir in the potato mixture once cooled.
7
Equally distribute this mixture amongst the muffin cases.
8
Bake for 15 minutes. Leave to cool a little before removing from the tray. Enjoy warm or cold.