My Favourite Gluten Free Savoury Muffins

17th January 2019
Blog post

Not going to lie, when I saw a similar recipe to this one online, I thought “muffins…with no butter, no sugar…but with sweet potato. Hmmm, I’ll give that one a miss” haha.

Luckily, I didn’t pay too much attention to myself that day and I made them anyway. PHEW! They’re now a firm staple in my diet and I would genuinely pick these over a regular muffin. They taste amazing, smell divine and the sweet potato actually satisfies my sweet cravings!

All you need: 6 basic ingredients you can pick up at any supermarket. A grater, spoon, knife & bowl. I KNOW, amazing right?!!!

An on-the-go snack, with beans for brekkie or dunked in soup at lunch. I’m fully addicted.

My Favourite Savoury Muffins

My savoury muffins take very little prep and can also be frozen so they’re perfect for batch cooking and storing until you want a quick brekkie or on-the-go snack.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 6 large muffins
Course: Breakfast, Side Dish, Snack
Keyword: coeliac, dairy free, free from, gluten free, muffin, savoury muffin

Ingredients

  • 300 grams sweet potato
  • 150 grams self raising flour
  • 50 grams dairy-free mozerellaI like Asdas own
  • 20 grams dairy-free hard cheeseI like Violife Parmesan style
  • 2 spring onions
  • 3 eggs

Optional

  • 1 red chilli
  • 1 tbsp seedse.g. sunflower, pumpkin, pine nuts

Instructions

  • Pre-heat your oven to 180oC.
  • Peel and grate the sweet potatoes (I use the large holes on the grater).
  • Chop the spring onions and chilli into small pieces. Remove the chilli seeds if you don’t like it too spicy.
  • Add the spring onions, chilli, salt, all of the mozzarella and half the parmesan to the sweet potato. Mix together with a spoon.
  • In a separate bowl, beat 3 eggs. Add the eggs to the sweet potato mixture and whisk until fully combined.
  • Add the flour and whisk again until fully incorporated – you wont be able to see any white left from the flour.
  • Scoop into 6 muffin cases. They wont rise a lot so don’t be afraid to overfill your cases!
    Paper cases work well but I love using silicon cases here as it leaves NOTHING on the paper so I can enjoy every crumb 
  • Top with the remaining parmesan and seeds.
  • Bake for approx. 35mins or until a knife comes out clean
  • Enjoy warm, cold or freeze until later! 

Notes

Once frozen, you can either leave to thaw and eat at room temp or if your impatient, like me, heat them up in the microwave & eat warm.
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