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Sweet Potato and Cheese Muffins 0002
  • olive or canola oil spray
  • 1½ cups self-raising flour
  • ½ cup wholemeal self-raising flour
  • ½ cup grated sweet potato, skin peeled
  • 2 tablespoons grated Parmesan cheese
  • ½ red capsicum, finely diced
  • 3 spring onions, ends trimmed, chopped (include green tops)
  • freshly ground or cracked black pepper, to taste
  • 1 cup low-fat milk
  • 2 eggs
  1. Preheat oven to 200ºC (180ºC fan forced).
  2. Lightly spray muffin tins with oil or line with paper cases.
  3. Sift flours into a medium sized bowl, returning husk remaining in the sieve to the bowl.
  4. Mix in sweet potato, cheese, capsicum, spring onion and pepper.
  5. In a bowl, whisk milk and eggs together.
  6. Add to dry ingredients and mix through until just combined. Too much mixing will make the muffins tough.
  7. Spoon into prepared muffin pan.
  8. Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean.
  9. Allow to cool in the tin for a few minutes then turn onto a wire rack.


  • Replace sweet potato with potato or pumpkin.
  • Replace capsicum with ¾ cup corn kernels.

Storage Suggestions

  • Muffins freeze well in snap-lock bags for up to 3 months, but are best eaten on the day they are made.

Equipment List

  • muffin tray
  • medium sized bowl
  • sieve
  • whisk
  • small bowl
  • stirring spoon
  • knife or skewer
  • wire rack


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

88g Quantity per serving Quantity per 100g
Energy 559kJ 635kJ
Protein 5.9g 6.7g
Fat, total 2.7g 3.0g
— Saturated 1.0g 1.2g
Carbohydrate 20.2g 22.9g
— Sugars 2.8g 3.2g
Fibre 2.1g 2.4g
Sodium 221mg 251mg