Here is the recipe for Jamie’s > Sweet Potato Muffins
I used Doves farm gluten free self raising flour as I can’t eat onions I left the spring onions out of mine. Next time I make them I would add more seasoning to mine.
The muffins were very easy to make but the sweet potato grating took a while
my bowl wasn’t really big enough!
I managed to fill 15 muffin cases
I loved the idea of adding sunflower seeds and poppy seeds. I added far more parmesan than Jamie suggested. I love cheese!
They baked for 50 mins
I found them very damp inside straight after baking, but once completely cooled they were much better.
They will make a good breakfast alternative. I will freeze most of mine and refresh in the microwave or a hot oven when needed.
Why not give them a go!
Try these muffins too
Recipe – Gluten free bacon and cheese muffins