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Sweet Potato Muffins

Updated: Apr 19, 2020

These are so good. I am not such a big fan of eating cake too often but these can be a savoury teatime treat, a morning snack or even lunch on the go, with no guilt attached.






  • 55g parmesan cheese

  • 300g sweet potatoes, peeled and cut into chunks

  • 3 spring onions, sliced

  • 2-3 pinches chilli flakes

  • 3 eggs

  • 50g ricotta

  • 125g wholemeal flour

  • 1⁄2 tsp bicarbonate of soda

  • 1⁄2 tsp baking powder

  • Sea salt and ground pepper to season

  • 2 tablespoons sesame seeds or sunflower seeds

1. This will make 6-8 large muffins or around 20 mini muffins and the mix can easily be doubled. Ideally use a silicon mould as they easily pop out. Alternatively use muffin cases but lightly oil to prevent sticking. 2. Preheat oven to 180°C. 3. Place all the parmesan cheese in bowl and grind 8 seconds / speed 8. 4. Set aside 2 tablespoons for topping (add to a small bowl with the sesame seeds). 5. Add sweet potato chunks, spring onions and chilli to bowl and chop 10 seconds /speed 5. 6. Add the rest of the ingredients, season well and mix 20 seconds / speed 4. 7. Spoon into muffin tin and sprinkle mix of sesame seeds and parmesan on top. Bake until golden and spring back to touch. 8. 40-45 minutes for large muffins and 20-25 minutes for mini muffins.

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