Ingredients

The following ingredients have 12 Servings
  • 225 g plain flour (I usually use wholemeal or spelt)
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika (optional)
  • 90 g unsalted butter or dairy free spread (melted)
  • 175 g plain yoghurt (use dairy free if vegan)
  • 1 egg (beaten or 1 flax egg* )
  • 90 g sweet potato purée*
  • 90 g cheese eg cheddar, vegan cheddar-style cheese (grated)

Instruction

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a 12 hole muffin tin with muffin cases.
  • Sift the flour, baking powder and paprika (if using) together into a large mixing bowl.
  • Beat the melted butter, yoghurt and beaten egg together in a separate bowl.
  • Stir the sweet potato and cheddar cheese into the flour, then add the yoghurt mixture, being careful not to over mix. 
  • Spoon equal amounts into the muffin cases and bake for 20-25 minutes until golden brown and the muffins spring back when you touch them.