Seedy Savory Muffins

When my sister said she had spring onions she did not know what to do with 2 things came into my mind, omelette and savory muffins! My baking bones took over and i enjoyed a little challenge of inventing my own savory muffin recipe of course Sugar-free! I would have loved to have put some feta in these but was quite happy with how they turned out. I couldn't go past the addition of glorious chia seeds and sweet potato and i hope you enjoy them as much as i do :)

Ingredients (makes 18)

2 cups (250g) Wholemeal SR flour (or 1 cup wholemeal and 1 cup White)

1 tsp Parsley
1 tsp Dill

1 teaspoon bi-carb soda

2 tsp baking powder

1/4 cup Sunflower seeds
2 Tbsp Chia seeds

½ cup sun-dried tomatoes chopped
2 spring onions chopped
3/4 cup chopped and cooked sweet potato
Handful of spinach leaves chopped

3/4 cup milk

2 large eggs lightly beaten
½ cup vegetable oil

Method

Pre-heat oven to 180 degrees (fan-forced) and line muffin tin with patty pans.
Combine dry ingredients, parley, dill, sunflower seeds and chia seeds in a large mixing bowl.
Mix the egg, milk and oil in a separate bowl and add to the dry ingredients along with the spring onion, sun-dried tomato, spinach leaves and sweet potato and stir until combined.
Spoon mixture into patty pans 3/4 full and cook in moderate oven for 20-25 minutes until lightly golden on top. 

Best served slightly warm, these can be stored in the freezer for the future.