Recipe: Tasty My mixed breakfast: sweet potatoes&strawberry flavoured cupcakes

My mixed breakfast: sweet potatoes&strawberry flavoured cupcakes. Not only are they soft and delicious, but they're also healthy! These muffins are packed with nutrition from the whole wheat flour, flax, sweet potato, and more. Plus, the flavor combo is pure bliss.

Top with yogurt, sliced banana, a drizzle of nut butter, chia seeds, and granola. Between their glorious orange hue, their sweetness, and their versatility, sweet potatoes deserve a place on your breakfast table. And that's even before we get to the fact that they're really, really good for you: packed with vitamins and potassium and fiber, they help fill you up well through lunch. You can have My mixed breakfast: sweet potatoes&strawberry flavoured cupcakes using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of My mixed breakfast: sweet potatoes&strawberry flavoured cupcakes

1. Prepare 330 g of self raising flour.
2. Prepare of Baking powder.
3. Prepare 230 ml of Milk.
4. Prepare 3 of eggs.
5. It's 125 g of sugar.
6. It's 175 ml of Cooking oil.
7. Prepare of Strawberry/Vanilla/orange essence/ lemon peel.

Rub the olive oil over all sides of the sweet potatoes. Then place them cut side down on your baking sheet. The sweet potatoes should be soft and easily pierced with a small knife. The perfect, crispy diced and roasted Southwestern style sweet potatoes that are spicy, smoky, and dusted with cumin for the perfect breakfast potato or side dish you need to try.

My mixed breakfast: sweet potatoes&strawberry flavoured cupcakes step by step

1. Weigh or measure all your ingredients. Add a pinch of baking powder on your flour..
2. Add the cooking oil, eggs and sugar on a mixing bowl and mix using your mixer.
3. Follow by adding your flour onto the mix along side with the the milk as you mix until all your flour and milk is done. Avoid over mixing.
4. Your mix is ready at this point. For flavour fold it into the mix using a spoon. You can put your mix into portions so as to make various flavours.
5. Preheat your oven and bake at 175°C for about 45 minutes. Once ready you can add abit of heat to 200°C to brown them.
6. For your sweet potatoes; simple wash put into a pot with water and boil until ready. Cool, peel and serve alongside the cupcakes.

I have always loved Mexican inspired flavors used in a variety of ways and I find this style of recipe works really well for meal prepping as well. Peel and chop sweet potatoes into bite sized pieces. Toss until all potatoes are coated in coconut oil. Baked Sweet Potato Egg Cups A healthier version of eggs in a nest made with grated sweet potatoes seasoned with thyme, salt, and pepper and mixed with pecorino, which adds a sharp sweetness to the potatoes. The potatoes bake in a muffin tin and then are topped with an egg and baked a little longer.