Sweet Potato Muffins with Honey

These are excellent for an easy breakfast or anytime snack.

Sweet Potato Muffins with Honey Recipe Ingredients: 

• Olive oil or olive oil non-aerosol spray
• 4 cups grated sweet potatoes
• 1 1/4 teaspoons finely chopped rosemary (fresh if it’s available)
• 2 tablespoons Meadowlily Farm raw all natural non pasteurized honey
• 4 tablespoons cottage cheese
• 6 large free-range duck or chicken eggs (We use duck eggs. If you can get them I swear they make everything baked fluffier and rise higher. Duck eggs have higher fat and protein levels this helps baked goods stay moist for longer.)
• 2 cups whole wheat self-raising flour (To make self rising flour mix 1 cup of flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt. So double that for this recipe.)
• 3/4 cup grated parmesan cheese
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds (I’ve made them with all kinds of different nuts and seeds. Cashews are also nice on them.)

Directions:

1. Preheat the oven to 180°C/350°F.
2. Line a 12 hole muffin tin with paper baking cups or parchment paper then spray them with olive oil non-aerosol spray, or wipe them with olive oil on a paper towel.
3. Peel the sweet potatoes and coarsely grate them into a bowl.
4. In a separate bowl mix eggs, cottage cheese, grated parmesan, honey and rosemary.  Season with some salt and pepper if you like.
5. Add the egg, cheese, honey and rosemary mixture to the grated sweet potato and mix until well combined.
6. Divide the muffin mixture evenly into the 12 hole muffin tin.
7. Sprinkle each muffin with sunflower seeds, pumpkin seeds and add some grated parmesan on top of each muffin.
8. Bake for 45 to 50 minutes until golden brown on top.

These are delicious served warm with butter or honey butter. I will be posting the honey butter recipe shortly!