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    Home » Recipes » Breakfast Ideas

    Sep 8, 2019 · Modified: Dec 4, 2022 by Harriet

    Easy Savory Sweet Potato Muffins

    Jump to recipe card

    These easy savory sweet potato muffins are soft, moist and are oil and sugar free. Delicious hot, warm or cold, they are perfect for breakfast or, the lunchbox and can be served with salad for a healthy light evening meal.

    Easy savory sweet potato muffins with pumpkin and sunflower seeds.
    Jump to:
    • 🌟 Why You'll Love This Recipe:
    • More About These Healthy Sweet Potato Muffins
    • 📝 Frequently Asked Questions
    • 💭 Recipe Tips
    • You Might Like To Try These Easy Recipes
    • 📋 Recipe Card
    • 💬 Comments

    🌟 Why You'll Love This Recipe:

    • They are oil and sugar free,
    • A healthy anytime snack,
    • Very easy to make,
    • A great breakfast option,
    • A simple meal when served with a salad,
    • And these are vegetarian.
    Cooling rack with savory sweet potato muffins.

    More About These Healthy Sweet Potato Muffins

    This quick bread recipe for savory sweet potato muffins is by Jamie Oliver. It’s a simple healthy recipe that anyone can make.

    These muffins are not like the average muffins that are cake like. They are more like a baked frittata made with flour.

    These muffins are made moist with eggs and have some flour to help bind everything altogether.

    If you don’t have cooked sweet potato, you can always bake or steam some for the recipe and allow it to cool before using.

    The cottage cheese was replaced with leftover homemade paneer cheese, you could also use ricotta cheese. The wholemeal flour was replaced with plain white flour and baking powder.

    📝 Frequently Asked Questions

    Can you freeze savory muffins?

    Yes, these savory sweet potato muffins can be frozen for up to three months. Tightly wrap with plastic food wrap, date, label and place in the freezer.

    How do you unfreeze muffins?

    These muffins can be left out and thawed at room temperature, or can be microwaved. To microwave the muffins, unwrap and place on a plate, microwave on high for 20 seconds at a time, until heated through.

    How long do savory muffins last?

    These muffins are best stored in the fridge and will last about 3-4 days.

    Easy savory sweet potato muffins

    💭 Recipe Tips

    • The ingredients should be at room temperature. By having the ingredients at room temperature before baking, the muffins will cook a little quick than if everything was fridge cold.
    • Chillies are used in this recipe, although it's not spicy for our taste, you might want to leave the chillies out if you are not used to them.
    • If you do like the chillies, feel free to a one or two more. Just be aware that the small the chilli the hotter they are.
    • Line the muffin tin with muffin liners and not cupcake cases. Muffin liners not only make it easy to remove the muffins from the tin, they guide the batter up and above the tin giving the muffins height.

    Note: If you don’t have muffin liners, they are quick and easy to make. See my page how to make muffin liners for instructions.

    Savoury sweet potato muffin with chilli

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    📋 Recipe Card

    Savory sweet potato muffins on a cake rack.

    Savory Sweet Potato Muffins

    This recipe for savoury sweet potato muffins with paneer cheese is healthy, moist and perfect for anytime.
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    Prep Time : 20 mins
    Cook Time : 35 mins
    Total Time : 55 mins
    Course : Snacks
    Servings : 12 muffins
    Calories : 192 : kcal
    Author : Harriet

    EQUIPMENT

    • scales and or metric measuring cups and spoons
    • Large mixing bowl
    • sieve
    • Mixing spoon
    • 12 hole muffin tin
    • muffin liner bought or make your own (there's a link at the end of the recipe for instructions to make them)
    • Cake rack

    INGREDIENTS

    Wet ingredients

    • 42 grams (1.48 ounces) paneer cheese or cottage cheese or ricotta cheese
    • 6 large eggs at room temperature
    • 600 grams (1.3 pounds, 21.16 ounces) sweet potatoes cooked cooled and mashed
    • 4 spring onions finely sliced
    • 1 - 2 small red chillies finely sliced
    • 50 grams (1.8 ounces) parmesan cheese grated
    • 1 teaspoon salt
    • Freshly ground black pepper to taste

    Dry ingredients

    • 250 grams (8.81 ounces)plain flour
    • 1 ¼ teaspoon baking powder

    Topping

    • 1 tablespoon sunflower seeds
    • 1 tablespoon pumpkin seeds
    • Extra grated parmesan cheese
    • 1-2 small red chillies finely sliced
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases – please refer to notes at the end of the recipe.

    • Place the paneer cheese into a large mixing bowl and use a fork to break it into tiny pieces.
    • Add the eggs to the bowl and lightly beat. Then add sweet potatoes, sliced spring onions, chillies, parmesan cheese, salt and ground pepper, mixing well.
    • Sift the flour and baking powder together and add to the egg mixture. Gently stir until just combined.
    • Using two tablespoons, divide the mixture evenly between the lined holes – the batter should be almost level to the top of the tin.
    • Next divide and sprinkle the topping ingredients evenly between the muffins.
    • Place the muffins in the preheated oven and bake for 25 - 35 minutes, or until golden and cooked. It’s cooked when a skewer inserted into the centre of a muffin comes out clean.
    • Remove from the oven and transfer to a wire rack.
    • These can be eaten hot or cold, and stored for several days in the fridge. For longer storage they can be frozen.

    Notes

    About The Muffin Tin
    The muffin tin I used is 6 cm diameter and 4 cm high, with a ½ cup (125 ml) water capacity per hole.
    If your muffin tin hole capacity is larger you can either divide the batter evenly between the muffin holes to get 12 muffins that are not that tall. Or, fill the holes level to the top of the tin and make fewer but larger muffins. You will also have to increase the baking time slightly.
    If your muffin tin is smaller, you will get more muffins that are smaller in size. Fill the muffin holes level to the top with batter and reduce the cooking time accordingly.
    About The Muffin Liners
    Use muffin liners rather than cupcake cases. Muffin liners are taller and will guide the batter up as it bakes, and it will also help keep the crumble topping in place when baking.
    If you can’t buy muffin liners, you can make your own – it’s very easy to do. Click here for instructions on How to Make Muffin Liners.  - https://recipepocket.com/parchment-paper-muffin-liners/
    Nutrition Facts
    Savory Sweet Potato Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
    192
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    87
    mg
    29
    %
    Sodium
     
    367
    mg
    16
    %
    Potassium
     
    284
    mg
    8
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    7392
    IU
    148
    %
    Vitamin C
     
    18
    mg
    22
    %
    Calcium
     
    126
    mg
    13
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

    Comments

    1. Paula @ Mummy Vs Work says

      October 05, 2019 at 11:46 pm

      These look delicious, I wquld never have thought about using sweet potatoes! Thank you for linking up to our foodie friday linky!

      Reply
      • Harriet Britto says

        October 08, 2019 at 9:12 am

        Thank you.

    2. Renu says

      September 17, 2019 at 7:01 pm

      5 stars
      Loving this savoury form of sweet potato muffins. By adding paneer, it has all the proteins as well as the carbs from sweet potato.

      Reply
      • Harriet Britto says

        September 18, 2019 at 12:21 pm

        Yes, these muffins not only have protein from the paneer but, also from the eggs.

    3. Deb in Hawaii says

      September 16, 2019 at 8:04 am

      Thanks for sharing your muffins with SOuper Sundays--they look very tasty. In order to help them fit in with our soup, salad or sandwich theme, I am calling them a "salad Accessory."

      Reply
      • Harriet Britto says

        September 16, 2019 at 3:12 pm

        I wasn't sure if I should add them to Souper Sundays, but I did as I think that they would go very well with a thick and hearty soup.

    4. Karen says

      September 10, 2019 at 9:24 am

      Sweet potatoes add so much moisture to breads! These sound amazing. I love the pepitas on top.

      Reply
      • Harriet Britto says

        September 16, 2019 at 3:12 pm

        Thank you.

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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