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sweet potato & yogurt muffins







total time






method ingredients
  1. 300g self-raising flour
  2. 2 tsp baking powder
  3. 75g grated cheddar cheese
  4. 2 cloves of garlic (grated)
  5. 2 spring onions (chopped)
  6. 200g sweet potato (peeled & grated)
  7. 150g Glenisk organic bio whole natural yogurt
  8. 2 tbsp olive oil
  9. 3 eggs
  10. 3 tbsp milk
  11. salt & pepper to taste

Garnish (optional)

Sprinkle of sesame seeds over the top of each muffin before they go in the oven

  • 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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