Description
Delicious muffins combining sweet potatoes and corn with savory cheddar cheese.
Ingredients
Scale
- 350 g grated sweet potato (about 1 large sweet potato)
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 220 g wholemeal self-raising flour
- 1 cup grated cheddar cheese
- Optional: Thinly sliced jalapeño for topping
Instructions
- Preheat your oven: Set it to 160 degrees C / 320 degrees F.
- Prepare the muffin tin: Lightly grease or line a 12-hole muffin tin with paper liners.
- Grate the sweet potato: Peel and grate your sweet potato. Squeeze out any excess moisture using a clean tea towel.
- Mix the wet ingredients: Add the eggs, Greek yogurt, corn, cumin, onion powder, salt, and pepper to the bowl with sweet potato. Stir until combined.
- Incorporate the flour: Gently fold in the wholemeal self-raising flour until just incorporated.
- Add the cheese: Fold in the grated cheddar cheese.
- Fill the muffin tins: Divide the batter evenly between the muffin cups. Optionally top with jalapeño slices.
- Bake: Place the tin in the oven and bake for about 35 minutes.
- Cool them down: Let muffins cool in the tin for 5 to 10 minutes before transferring them to a wire rack.
Notes
These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg