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savoury cheese and sweet potato muffins

Savoury cheese and sweet potato muffins

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

Course Snack
Cuisine British
Keyword vegetarian savoury muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Mandy Mazliah

Ingredients

  • 225 g plain flour I usually use wholemeal or spelt
  • 1 tsp baking powder
  • 1 tsp 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 (1 tbsp ground flax seeds mixed with 3 tbsp water)
  • 90 g cooked sweet potato mashed or puréed
  • 90 g grated cheddar cheese or vegan cheddar style cheese
Metric - US Customary

Instructions

  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a 12 hole muffin tin with muffin cases.

  2. Sift the flour, baking powder and paprika (if using) together into a large mixing bowl.

  3. Beat the melted butter, yoghurt and beaten egg together in a separate bowl.

  4. Stir the sweet potato and cheddar cheese into the flour, then add the yoghurt mixture, being careful not to over mix. 

  5. 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.