Savory Sweet Potato Muffins

PREP TIME: 15 MINUTES
BAKING TIME: 25 MINUTES

About

Here’s a fantastic savory muffin recipe that’s sure to win over even the pickiest eaters (yes, picky toddlers included). I aimed to create something that’s both delicious and nutritious. You can go one step further and completely replace white flour with healthier alternative, and you can add a variety of veggies for even more vitamins and nutrients. These muffins are perfect for a quick afternoon snack or a lunchbox filler. Plus, they freeze well—just make them ahead of time and heat them up in the microwave when you need a fast meal. Enjoy!

Ingredients

60 ml rapeseed oil
1 large egg
250 g Greek yogurt
100 ml oat milk
150 g spelt flour
150 g wheat flour
1,5 TSP baking powder
½ TSP Dijon mustard
120 g cheddar cheese
30 g parmesan cheese
½ TSP salt
Freshly ground black pepper
1 small sweet potato (ca. 150 g)
1 spring onion
4 PCS sundried tomatoes
Pinch of dried oregano
Pinch of dried basil

Instructions

Heat a small amount of oil in a non-stick pan and add the grated sweet potato. Cook over medium-high heat for about 5 minutes, then stir in the sliced spring onions (white part) and finely chopped sun-dried tomatoes. Continue cooking for a few more minutes, then remove from the heat and let cool completely.

In the meantime, sift together the flour and baking powder. In a separate bowl, whisk together the rapeseed oil, egg, yogurt, milk, and mustard using a hand mixer. Once well combined, add the sifted flour mixture and stir until smooth.

Grate the cheddar and parmesan, then add them to the mixture along with the cooled vegetables, sliced spring onions (green part), dried herbs, salt, and pepper. Stir everything together until fully combined.

Spoon the batter into a greased muffin tin (this recipe makes about 9 muffins) and top with a little extra grated cheddar. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and cooked through.