Spud Muffins
Ingredients:
- 2 2/3 cups (320 g) whole-wheat flour
- 6 Tbsp (30 g) nutritional yeast
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups (130 g) shredded sweet potato (about 1 medium sweet potato)
- 1 cup (91 g) broccoli florets
- 4 green onions, thinly sliced
- 2 Tbsp chopped fresh rosemary
- 2 cups (480 ml) low-sodium vegetable broth
- 2 tsp Dijon mustard
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C) and lightly grease 12 muffin tins. Set aside.
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In a large bowl, whisk together flour, nutritional yeast, baking powder, salt, garlic powder and black pepper.
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Add sweet potatoes, broccoli, green onions and rosemary, tossing to thoroughly coat with the dry ingredients. This will help prevent them from sinking to the bottom while baking.
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In a small bowl, combine broth and mustard, making sure mustard is completely incorporated. Add to vegetables in large bowl and stir to combine, until no dry patches remain.
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Distribute the batter equally between the prepared muffin tins. Don't be afraid to fill them right up to the top since they won't rise much.
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Bake for 20–25 minutes, until they appear dry on top and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before enjoying.
Notes:
Storage tip: Cool completely before storing in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Simplify this recipe: Use packaged shredded carrots instead of sweet potatoes and 2 tsp dried rosemary in place of fresh chopped rosemary.
Reheating tip: Best served at room temperature or warm. Muffins can be reheated in the microwave for 1 minute, but are best when warmed in the oven or toaster oven at 400°F (205°C) for 10 minutes.
Nutrition Information Per Serving:
