You will need:
Two prepared silicone muffin molds
1 and ¾ cup vegetable bullion (it’s important to do bullion for the seasoning effect)
1 medium yam peeled and diced small cooked your chosen method (I chose the air fryer) until done)
One yellow onion chopped and sautéed until done
1 cup chickpea flour
1 teaspoon chopped fresh rosemary
¼ teaspoon rubbed sage
¼ cup nutritional yeast flakes
Whisk in the dry ingredients and then the mix ins and top with the veggie broth and mix everything well. With an ice cream scraper spoon the mixture into the muffin tin cavities and bake for 15 minutes. Let cool for 15 minutes before removing them from the muffin mold.