A delicious recipe for savoury cheese and sweet potato muffins that's perfect for toddler snacks, packed lunches and picnics. Recipe includes vegan adaptation.
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.