Savory sweet potato muffins
I love muffins. But I love savory muffins even more because I crave salt and spice but sometimes in a small beautiful moist bundle
Course: Breakfast, Side Dish
Cuisine: Baking
Special Diet: Dairy Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F. Prepare a sheet pan with parchment paper. Place 10 baking cups on parchment paper and spray with olive oil.
  2. In a large bowl add the techina paste and ⅓ cup of water and mix well until incorporated. Add the eggs and olive oil and mix well.
  3. Add the rest of the ingredients and mix gently. Using a spoon, place the batter evenly among all the baking cups.
  4. Bake for 23 minutes. Serve hot, warm or room temperature.
Notes & Tips:

I buy these baking cups, that can be found in most baking sections of large supermarkets, and they create a mess free baking experience, not to mention visually pleasing!