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If your kids don’t like the taste of smoked paprika, leave it out. You can also add other things or make different muffins with this basic recipe: try fried chorizo, chopped roasted peppers, cooked bacon, spring onions, and different cheeses (choose strong-flavored ones like cheddar). You can prepare the mixture the night before you want to use it. Just keep covered in the fridge.
Times
Cooking time: 55 minutes
Do it
6
Ingridients
- 250 g of sweet potatoes, peeled and grated (prepared weight)
- ½ tablespoon of olive oil
- ½ small onion, finely chopped
- 1 small clove of garlic, finely chopped
- ¼-½ tsp smoked paprika (optional)
- 3 eggs, lightly beaten
- 125 g of self-rising flour
- 1½ tablespoons of cottage cheese
- 60 g feta, crumbled
- 10 g Parmesan cheese, grated pumpkin seeds and/or other seeds for topping
The method
1. Heat the oven to 180C/170C fan/gas mark 4.
2. Put the sweet potatoes in a bowl. Heat the olive oil in a pan and fry the onion until soft. Add garlic and smoked paprika, if using, and cook for another three minutes.
3. Add the onion and garlic to the sweet potatoes, then mix in the eggs, flour, cheeses and some spices.
4. Spoon the mixture into six paper muffin cups in the muffin pan (if you don’t use the cups, you’ll get them out, a real nightmare).
5. Sprinkle some seeds on each cupcake, but not too many.
6. Bake for 45 minutes. Let them cool down a bit and eat them while still warm.
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