My kids will eat any kind of cake, even one that’s packed full of veggies – as long as it’s sweet. Savoury muffins, like this recipe for sweet potato and cheddar cheese muffins, are more of a challenge. However, I have had some success with using smoky flavours in recipes before so I thought I’d try it here and bingo – success! You could easily leave out the smoked paprika if you prefer, or even used smoked cheese if you have some.
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.
Ingredients (makes 12)
225g wholemeal plain flour
1 tsp baking powder
1 tsp smoked paprika
90g unsalted butter, melted
175g plain yoghurt
1 egg, beaten
90g cooked sweet potato, mashed or puréed
90g grated cheddar cheese
Pre-heat the oven to 180°C. Line a 12 hole muffin tin with muffin cases.
Sift the flour, baking powder and paprika 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 overmix.
Spoon equal amounts into the muffin cases and bake for 20 minutes until golden brown and the muffins spring back when you touch them.
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