cooking · herbs · Muffins · recipe

Sweet Potato & Herb Muffins

On the first day of the school holidays, my 12 year old son was so happy! With school finally over for the year, summer here and Christmas just around the corner, my boy, like many other school aged children, has a lot to be thankful for!! 🙂

My boy has his priorities right too. First day of the holidays had him inviting his best mate since kindergarten over to our place for a sleep-over.

These two boys have been partners-in-crime for years! With their heads together, they concocted their plans for the next 2 days, which included, on day one, swimming and alternating between playing cricket in the back garden and watching it on television. Later that afternoon and with wallets filled with their combined pocket money, they took themselves up to our local service station, returning half an hour later with all the supplies they would need for their planned day of fishing the following day.

When lunch time arrived on day one, both boys were looking for something light but substantial to eat, so I baked another family favourite for them –

Sweet Potato & Herb Muffins.

You will need 2 mixing bowls.

Combine in the first bowl –

2 cups self-raising flour

1/4 teaspoon salt

1 tablespoon sugar

200 grams grated tasty cheese

1  1/2 teaspoons cumin

1 teaspoon dried oregano leaves

Pepper to taste.

In the second bowl, combine –

1 egg

1 cup milk

1 cup cooked & mashed sweet potato

Beat together well, then pour the wet ingredients into the bowl of dry ingredients. Stir to just combine, without over mixing.

Place about 1/4 cup of the mixture into each cup of a well greased muffin tin.

Bake in a pre-heated 220 degree oven for approximately 15 minutes. This mixture makes 12 muffins.

Cool the muffins  slightly in the tin before turning out. They are absolutely delicious eaten while still warm, cut in half and with a dollop of fresh butter on top!

Any left overs, if they aren’t all devoured immediately, can be re-heated to enjoy the next day also. 🙂

Note – If you prefer, the sweet potato can be substituted with 1 cup of cooked and mashed pumpkin.

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