Ingredients
Scale
- 1 cup mashed sweet potato (steamed, not boiled)
- 1/2 cup cottage cheese (blended)
- 2 large eggs
- 1/2 cup chopped pecans
- 1 tsp cinnamon
Instructions
- Combine mashed sweet potato, blended cottage cheese, eggs, and cinnamon in a bowl. Whisk until smooth.
- Preheat oven to 350°F (175°C). Line a mini-muffin tin with paper liners or grease lightly.
- Scoop mixture into mini-muffin tins, filling each cup three-quarters full.
- Press a whole pecan into each muffin top.
- Bake for 20 minutes. Muffins will firm as they cool.
- Cool completely before removing from tin. Serve warm or at room temperature.
Notes
- Steam sweet potatoes instead of boiling for better texture.
- Blend cottage cheese thoroughly for smooth batter.
- Let muffins cool fully to set properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 3g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg