These Sweet Potato Muffins topped with pecan crumble come with a hidden ingredient and are nutritious enough for breakfast!
There are so many talented food and nutrition bloggers today whom I love to follow and see their latest creations. One fellow food blogger who I’ve had the chance to meet a few times is Sheila from Eat2gather. She’s an extremely sweet person and talented as well! This recipe is closely adapted from her Orange Sweet Potato Muffins.
I was quite intrigued when I realized Sheila had made these muffins not only without any oil or butter, but she added cottage cheese! I’m thrilled I gave them a try since the whole family is hooked!
When it comes to my kids enjoying muffins, I’m pretty sure there hasn’t been a homemade muffin they haven’t liked yet (fingers crossed!). My regular muffin making usually consists of these Whole Wheat Apple Raisin Muffins or my Healthy Banana Nut Bread Mini Muffins. And since this recipe called for a little orange juice (which I rarely buy), my kids were even more thrilled to enjoy some juice along with the muffins. My husband on the other hand is a bit more particular but he was pleasantly surprised by the tastiness of these muffins even after I told him they contained sweet potatoes and a secret ingredient (and he loves cottage cheese, but I’m sure he was suspecting a bit more of an unusual ingredient when I first mentioned it).
Cottage Cheese is an excellent source of protein containing about 26 grams per cup. It’s also a good source of calcium and phosphorus. You can find a variety of fat levels in cottage cheese including full fat, 2%, 1% and fat free so if you’re looking to lower your saturated fat intake choose the 1% or fat free versions.
This Sweet Potato Muffins topped with Pecan Crumble post first appeared on Chocolate Slopes.