Description
Delicious low FODMAP sweet potato muffins to have for breakfast. With gluten free flour, cottage cheese, egg and grated cheese. Super tasty and healthy!
Ingredients
Scale
- 300 g (2 cups) sweet potato (measured chopped and uncooked)
- 3 eggs
- 25 gr (1/8 cup) cottage cheese
- 125 gr (3/4 cup + 2 tbsp) gluten-free flour or oat flour
- 30 gr (1/4 cup) grated cheese
- Salt and pepper
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Peel the sweet potato and cut it into very thin strips and then pieces. Put this into a bowl.
- Break the eggs in the bowl, add the cottage cheese and the flour and stir everything together. Season the mixture with salt and pepper.
- Finally, stir half of the grated cheese through the mixture.
- Divide the mixture over six muffin cases and sprinkle the rest of the grated cheese on top.
- Place the muffins in the oven for about 45-50 minutes. If you use pumpkin instead of sweet potato they need a bit shorter, the muffins will be done after about 35 minutes then.
- Prep Time: 20 min
- Cook Time: 50 min
