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.
Servings: 6 large muffins
Ingredients
- 300 grams sweet potato
- 150 grams self raising flour
- 50 grams dairy-free mozerella - I like Asdas own
- 20 grams dairy-free hard cheese - I like Violife Parmesan style
- 2 spring onions
- 3 eggs
Optional
- 1 red chilli
- 1 tbsp seeds - e.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.