ingredients
11
count
nutrition
157
calories
total time
35
mins
serves
14
servings
method
ingredients
ingredients
- 300g self-raising flour
- 2 tsp baking powder
- 75g grated cheddar cheese
- 2 cloves of garlic (grated)
- 2 spring onions (chopped)
- 200g sweet potato (peeled & grated)
- 150g Glenisk organic bio whole natural yogurt
- 2 tbsp olive oil
- 3 eggs
- 3 tbsp milk
- salt & pepper to taste
Garnish (optional)
Sprinkle of sesame seeds over the top of each muffin before they go in the oven
method
- Preheat the oven to 180c. Line a muffin tin with greased muffin cases.
- Sift the flour and baking powder to a large mixing bowl season with salt and pepper.
- Add in the sweet potato, spring onion, garlic, cheese, olive oil, eggs, milk and Glenisk organic bio whole natural yogurt to the flour and mix gently but evenly with a fork.
- Spoon the muffin mixture in to the muffin cases, filling each case two-thirds full. Bake them in the centre of the oven for 25 minutes until they are risen and are a golden-brown colour.
- Allow them to cool on a wire rack.
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