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Tangy and tasty, these savoury muffins make a great brunch or afternoon tea treat. Make them vegetarian by swapping Parmesan for a vegetarian hard cheese, and if you’re baking for kids reduce the amount of chilli. Have a go at making these savoury muffins with our easy recipe.
Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole muffin tin with muffin cases. Peel 600g sweet potatoes and coarsely grate into a large bowl.
Trim and slice 4 spring onions and 1 red chilli and add to the bowl along with 100g crumbled feta cheese.
Mix in 6 large eggs and 20g grated vegetarian hard cheese or Parmesan.
Sift over 300g wholemeal self-raising flour and mix well.
Divide the mixture evenly between the 12 muffin cases. Slice 1 more red chilli and sprinkle a few slices on top of each muffin. Sprinkle another 20g grated vegetarian hard cheese or Parmesan and 2 tbsp mixed seeds over the muffins.
Bake for 40 minutes or until a skewer comes out clean when inserted into a muffin. Remove from the oven and serve warm. Enjoy!
We've made a handy shopping list so you can get everything you need to make these savoury sweet potato muffins. Don't forget to screenshot before you go shopping!
600g sweet potatoes 4 spring onions 2 red chillies 100g crumbled feta cheese 6 large eggs 40g grated vegetarian hard cheese or Parmesan 300g wholemeal self-raising flour 2 tbsp mixed seeds
Serves 12
of the reference intake Carbohydrate 28.4g Protein 10.6g Fibre 1.8g
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