Sweet potato and cheese muffins
Serves: 12 sweet potato and cheese muffins
Prep time: 10 mins
Cooking time: 25 mins
Ingredients:
Olive or canola oil spray
2 cups wholemeal self-raising flour
½ cup sweet potato, peeled and grated
2 tbs parmesan cheese, grated
¼ cup reduced fat mozzarella cheese, grated
½red capsicum, finely chopped
3 spring onions (including green tops), ends
trimmed, chopped
Pepper, to taste
1 cup reduced fat milk
2 eggs
Method:
- Cover noodles with boiling water in a bowl and set aside. Noodles will be soft by the time you are ready to serve. Drain well.
- Spray frypan with small amount of oil spray to lightly cover surface.
- Cook chicken until browned. Add garlic, onion, zucchini, carrot, mushrooms, capsicum and stir fry for 4-5 minutes.
- Reduce heat. Add cooked noodles, fish sauce, soy sauce and sweet chilli sauce, and cook for a further 5 minutes. Check that chicken pieces are cooked through.
- Dish out into 6 bowls. Sprinkle bean sprouts, chopped peanuts and coriander on top before serving your sweet potato and cheese muffins.
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