Sweet Potato Cheese Muffins

• Prep: 10
• Cook: 25 mins
• Serves: 12

Ingredients

• olive or canola oil spray
• 1 1/2 cups self-raising flour
• 1/2 cup wholemeal self-raising flour
• 1/2 cup sweet potato, peeled and grated
• 1/2 red capsicum, finely chopped
• 2 tbs Parmesan cheese, grated
• 3 spring onions (including green tops), ends trimmed, chopped
• pepper, to taste
• 1 cup reduced-fat milk
• 2 eggs

Method

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.
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. 

Hint
Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.

Nutrition information

	per serving	per 100g
Energy	491.8 kJ	716.6 kJ
Protein	5.1 g	7.4 g
Fat, total	1.9 g	2.8 g
— saturated	0.8 g	1.1 g
Carbohydrate	19 g	27.6 g
— sugars	2.1 g	3 g
Fibre	1.7 g	2.4 g
Sodium	193.7 mg	282.2 mg