Sweet potato muffins with sun-dried tomato pesto

Gluten-free, dairy-free!
Sweet potato muffins with sun-dried tomato pesto. Gluten-free, dairy-free. Very popular with children, an interesting snack for a holiday or party.

You will need:
• 500 g of sweet potatoes
• 2 onions
• 1 jar of sun-dried tomato pesto
• Unfiltered Kalamata Olive Oil
• Salts
• Rosemary
• 5 eggs
• 50 ml oat milk
• 5 years of chickpea flour
• 150 g of tomato pesto
• 1/5 teaspoon of baking powder

Fry finely chopped onions in oil until they become transparent, add grated sweet potatoes and fry everything together until the sweet potatoes are soft. Add salt, add a pinch of dried rosemary, chop everything with a grinder. Beat the eggs, milk, flour and baking powder in a bowl. Mix with the sweet potato mixture. Stir in the sun-dried tomato pesto. Bake in a preheated oven at 180 C, in cupcake molds, for 15 minutes. Serve with cream cheese, pesto, onion or greens.

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