Sweet Potato Cheese Muffins

  • Nut free
  • Vegetarian

  • Prep: 10 mins

  • 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

Variations

Replace sweet potato with potato or pumpkin. Replace capsicum with ¾ cup corn kernels.

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.

LiveLighter ®© State of Western Australia 2026, reproduced with permission.

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
Sodium 193.7 mg 282.2 mg
Fibre 1.7 g 2.4 g