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Julia C Brogli
Sweet breakfast muffins with sweet potato and beet
Muffins with sweet potato, baby beetroot, pecan, almond paste, eggs, cinnamon and crème fraiche.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Peel and grate the sweet potato. Cut the beetroot into cubes of ½ cm (brunoise). Mince the pecans.
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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.
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Sift the flour, the baking soda and the salt over the almond paste mixture and mix.
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Mix in the sweet potato, beetroot and pecan nuts. Fill the muffin mold with cupcake molds.
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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.
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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.
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Nutrition
215Calories
Sodium7% DV160mg
Fat23% DV15g
Protein8% DV4g
Carbs5% DV15g
Fiber8% DV2g
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