Savory Sweet Potato Muffins
Introducing our savory sweet potato muffins with creamy paneer cheese—a delicious and wholesome treat that's sure to satisfy! These muffins are not only healthy but also incredibly moist, making them a delightful option for any time of day. Packed with flavor and goodness, these savory muffins are a must-try. Enjoy them warm or at room temperature for a delightful snack or side dish that everyone will love!
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
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
Serving: 1muffinCalories: 192kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 87mgSodium: 367mgPotassium: 284mgFiber: 2gSugar: 3gVitamin A: 7392IUVitamin C: 18mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!