Savoury Sweet Potato Muffins Recipe

Savoury Sweet Potato Muffins

Create a tangy and tasty treat for afternoon brunches or midweek snacks with this easy recipe.

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 12 people

Preparation

Prepare the sweet potato

Prepare the sweet potato
  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Line a 12-hole muffin tin with muffin cases.
  3. Peel 600g sweet potatoes and coarsely grate into a large bowl. 

 

Add feta, chilli and spring onions

Add feta, chilli and spring onions
  1. Trim and slice 4 spring onions and 1 red chilli and add to the bowl along with 100g crumbled feta cheese. 

 

Mix in eggs and cheese

Mix in eggs and cheese
  1. Mix in 6 large eggs and 20g grated vegetarian hard cheese or Parmesan.

 

Add flour

Add flour
  1. Sift over 300g wholemeal self-raising flour and mix well.

 

Divide the mixture

Divide the mixture
  1. Divide the mixture evenly between the 12 muffin cases.
  2. Slice 1 more red chilli and sprinkle a few slices on top of each muffin. 
  3. Sprinkle another 20g grated vegetarian hard cheese or Parmesan and 2 tbsp mixed seeds over the muffins. 

 

Bake and serve

Bake and serve
  1. Bake for 40 minutes or until a skewer comes out clean when inserted into a muffin.
  2. Remove from the oven and serve warm.
  3. Enjoy!

 

Ingredients

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Ingredients

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Preparation

Prepare the sweet potato

Prepare the sweet potato
  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Line a 12-hole muffin tin with muffin cases.
  3. Peel 600g sweet potatoes and coarsely grate into a large bowl. 

 

Add feta, chilli and spring onions

Add feta, chilli and spring onions
  1. Trim and slice 4 spring onions and 1 red chilli and add to the bowl along with 100g crumbled feta cheese. 

 

Mix in eggs and cheese

Mix in eggs and cheese
  1. Mix in 6 large eggs and 20g grated vegetarian hard cheese or Parmesan.

 

Add flour

Add flour
  1. Sift over 300g wholemeal self-raising flour and mix well.

 

Divide the mixture

Divide the mixture
  1. Divide the mixture evenly between the 12 muffin cases.
  2. Slice 1 more red chilli and sprinkle a few slices on top of each muffin. 
  3. Sprinkle another 20g grated vegetarian hard cheese or Parmesan and 2 tbsp mixed seeds over the muffins. 

 

Bake and serve

Bake and serve
  1. Bake for 40 minutes or until a skewer comes out clean when inserted into a muffin.
  2. Remove from the oven and serve warm.
  3. Enjoy!