Description
These cheesy sweet potato corn muffins are a savoury, protein-packed snack that’s perfect for lunchboxes. Made with whole wheat flour and loaded with veggies, they’re a wholesome addition to your breakfast or snack rotation.
Ingredients
Scale
- 350 g grated sweet potato
- 3 large eggs
- 1 cup plain Greek yoghurt
- 1 cup (160 g) corn kernels, fresh, canned, or frozen
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 220 g wholemeal (whole wheat) self-raising flour
- 1 cup grated cheddar cheese
- Optional: thinly sliced jalapeño, for topping
Instructions
- Preheat the oven to 160°C/ 320°F. Lightly grease or line a 12-hole muffin tin with paper liners.
- Peel, grate, and squeeze out excess moisture using a clean tea towel. Place into a large mixing bowl.
- Add eggs, yoghurt, corn, cumin, onion powder, salt, and pepper to the bowl with sweet potato. Stir until combined.
- Gently fold in the flour until just incorporated, then add the grated cheese and fold through.
- Divide evenly between the muffin cups. Optional: top with a thin slice of jalapeño for a decorative touch.
- Bake for about 35 minutes, or until golden and a toothpick inserted into the centre comes out clean.
- Leave in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 4g
- Fat: 6.6g
- Saturated Fat: 3.5g
- Carbohydrates: 21.6g
- Fiber: 3.1g
- Protein: 8.3g