A delicious recipe for vegetarian savoury muffins with cheese and sweet potato that's perfect for toddler snacks, packed lunches and picnics. Recipe includes vegan adaptation.
My kids will eat any kind of cake, even one that's packed full of veggies - as long as it's sweet.
But savoury muffins - now that was bound to be a challenge for my family of picky eaters. But to my surprise, these were a big hit
These savoury muffins are:
- great for lunch boxes
- a good way to serve a portion of veg
- easy for little hands to grasp - good for baby led weaning
- full of flavour
- easily adaptable to be egg and dairy free and therefore vegan
Smoky flavours are delicious in savoury muffins
So I knew I was onto a winner adding smoky flavours to my savoury muffins.
These are really, really good when they're fresh out of the oven, still warm with the cheese all melted. Mmmmm.
Serve alongside some soup or they're the perfect addition to a lunch box or picnic.
Different types of muffins
It's worth pointing out that there are two types of muffins.
First of all there's anAmerican-style muffin, which is baked in a paper case and resembling a cupcake or large fairy cake.
Secondly there's another type called an English muffin, which is more of a bread and is often served toasted with eggs at breakfast.
Here we're talking about the first type of muffin.
How to make savoury muffins
To make savoury muffins simply follow the same basic method as you do when you're making sweet muffins but leave out the sugar.
The basic ingredients for my savoury muffins are flour, butter, yoghurt and egg vegan alternatives listed in recipe card below).Sweet potato, cheese and spices are added for flavour and texture.
Serving savoury muffins
Savoury muffins are well worth making.
- are wonderful with a picnic
- fit perfectly into a lunchbox
- make a great light lunch or snack for toddlers or older babies
If you're feeding these to younger kids who've tried sweet muffins before it's probably worth pointing out in advance that these are savoury muffins to avoid any disappointment!
Allow to cool completely then store in an airtight container in a cool place for up to three days.
These muffins can also be frozen for up to three months.
How to make savoury sweet potato muffins
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Savoury cheese and sweet potato muffins
- 225 g plain flour I usually use wholemeal or spelt
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika optional
- 90 g unsalted butter or dairy free spread melted
- 175 g plain yoghurt use dairy free if vegan
- 1 egg beaten or 1 flax egg*
- 90 g sweet potato purée*
- 90 g cheese eg cheddar, vegan cheddar-style cheese grated
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a 12 hole muffin tin with muffin cases.
- Sift the flour, baking powder and paprika (if using) together into a large mixing bowl.
- Beat the melted butter, yoghurt and beaten egg together in a separate bowl.
- Stir the sweet potato and cheddar cheese into the flour, then add the yoghurt mixture, being careful not to over mix.
- Spoon equal amounts into the muffin cases and bake for 20-25 minutes until golden brown and the muffins spring back when you touch them.
- To make a flax egg mix 1 tablespoon ground flax seeds (linseed) with 3 tablespoons of cold water and set aside for a few minutes to thicken.
- Make your sweet potato purée ahead of time.
- Nutritional information is approximate and is intended as a guide.