Ingredients
- 2 eggs
- 1 cup milk
- 1/4 cup cottage cheese
- 1/4 cup olive oil
- 1 sweet potato, chopped
- 10 cherry tomatoes, sliced
- 1/4 spring onion, diced
- 1 leek, chopped
- 3 garlic cloves, diced
- Small handful of kale
- 1 cup self raising flour
- 1 tsp smoked paprika
- 1 tbsp WellCo Collagen Elixir
- Salt & pepper
Method
1. Add your chopped sweet potato to a baking dish with a splash of olive oil and bake in the oven for 40 minutes on 180*C, or until soft. Set aside.
2. Whilst your sweet potato is cooking, whisk together your eggs, milk, cottage cheese and olive oil until smooth.
3. Mix through your cooked sweet potato, cherry tomatoes, spring onion, leek, garlic cloves, and kale. Stir until combined but don't overstir.
4. Add in your self-raising flour, smoked paprika, WelleCo's Collagen Elixir, and salt & pepper. Stir until just combined (about 8 times - again, don't overstir! This is what keeps the muffins soft and fluffy).
5. Pour your mixture evenly into a lined muffin tin.
6. Bake in the oven for 25-28 minutes on 180*C.
7. Allow to cool before moving to a wire rack.
8. Store in an airtight container in the fridge for 5 days, or you can freeze for up to 3 months!