Savory Rosemary Cheddar Muffins - A savory take on muffins! Featuring sweet potato, spinach, rosemary, garlic, sage and cheddar cheese. Warm, flavorful and a fresh take on your standard muffins.
Preheat: Set oven to 350 degrees F, grease muffin tin.
Prep potatoes: Place sweet potato in a microwave safe bowl, microwave on high for 10 minutes or until soft. Add 1 tablespoon olive oil to the bowl of potatoes and mash.
Sauté: Heat medium skillet over medium-low heat, add remaining olive oil. Add onions to skillet and sauté 10 minutes or until onions are translucent. Add garlic and spinach, sauté until spinach is wilted, 1-2 minutes.
Mix dry ingredients: In a large bowl, combine flour, flax, rosemary, sage, salt, baking powder, baking soda and pepper.
Mix wet ingredients: In a medium bowl, add egg and beat slightly, then add water, soy sauce, cheese, sweet potato and onion, garlic, spinach mixture.
Mix all ingredients: Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don’t over mix!)
Bake: Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin. Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!
Notes
PREP AHEAD: This is a great make-ahead recipe. These muffins can be frozen and thawed to enjoy later!LEFTOVERS/STORAGE: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days, or frozen for up to a month. NUTRITION NOTES: These muffins are whole grain and provide a serving of veggies! They’re also packed with fiber. Make sure to serve with a lean protein and/or healthy fat for a more balanced snack/meal. SERVING SUGGESTIONS:These are great for breakfast or a snack. They’d also be great with an over-easy egg and side salad or as a substitute for cornbread muffins.