Sweet potato and cheese muffins
2.5 serves of veg
Healthy school lunchboxes — 2 of 11
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- Sweet potato and cheese muffins
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- Light hummingbird muffins
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- Very veggie fritters
Now Reading: Sweet potato and cheese muffins
- 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
- Preheat oven to 200ºC (180ºC fan forced).
- Lightly spray muffin tins with oil or line with paper cases.
- Sift flours into a medium sized bowl, returning husk remaining in the sieve to the bowl.
- Mix in sweet potato, cheese, capsicum, spring onion and pepper.
- In a bowl, whisk milk and eggs together.
- Add to dry ingredients and mix through until just combined. Too much mixing will make the muffins tough.
- Spoon into prepared muffin pan.
- Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean.
- 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.
- Muffins freeze well in snap-lock bags for up to 3 months, but are best eaten on the day they are made.
- muffin tray
- medium sized bowl
- small bowl
- stirring spoon
- knife or skewer
- wire rack
Recipe from LiveLighter® campaign © State of Western Australia  reproduced with permission.