Sweet breakfast muffins with sweet potato and beet

Name: sweet breakfast muffins with sweet potato and beet
Cook time: 15 min
Total time: 40 min
Yield: 20
Ingredients: 150 g sweet potato; 150 g baby beetroot natural; 100 g unsalted pecans; 300 g almond paste; 3 medium sized egg; 1 tl cinnamon; 200 g creme fraiche; 75 ml sunflower oil; 150 g whole wheat flour; 5 g baking soda; 1 tl salt

Muffins with sweet potato, baby beetroot, pecan, almond paste, eggs, cinnamon and crème fraiche.

Ingredients

Kitchen Stuff

1 food processor
20 paper cupcake mold
1 mini muffin mold with 12 cut-outs (4-5 cm)

Directions

Preheat the oven to 170 ° C.
Peel and grate the sweet potato. Cut the beetroot into cubes of ½ cm (brunoise). Mince the pecans.
Put the almond paste in the food processor with the eggs, cinnamon, crème fraîche and oil. Grind to a smooth mixture and put in a bowl.
Sift the flour, the baking soda and the salt over the almond paste mixture and mix.
Mix in the sweet potato, beetroot and pecan nuts. Fill the muffin mold with cupcake molds.
Spoon the molds almost full with the batter. Fry the muffins in about 25 minutes until golden brown and done. Remove from the oven and allow to cool slightly.
Remove the muffins from the mold and add 12 new molds. Fill with the rest of the batter and bake in 25 min. Brown and done.