Bright, tasty, filling and very easy to make, these muffins are very moreish, you can not possibly eat only one!
Thanks to my friend Helen who sent me the original recipe for these delicious muffins. I have adapted for gluten-free ingredients.
They can also be made with wholemeal flour but as I can’t get hold of any at the present time old white self-raising flour had to do.
You can also swap out the sweet potato for butternut squash for a bit more texture, which I will definitely be trying next!
This recipe makes around 8 muffins.
- 125g (4 ounces) Self-raising Gluten-free flour
- 1 Heaped teaspoon gluten-free baking powder
- 300g (10 ounces) Cooked and mashed sweet potato or butternut squash
- 100g (3.5 ounces) Cream cheese
- 50g (1.5 ounces) Grated parmesan cheese
- 50ml (2 fl oz ) Vegetable oil
- 2 Spring onions finely chopped
- 1 Red chilli finely chopped
- 1 Large egg
- 1 Heaped teaspoon poppy seeds
- Sunflower seeds to sprinkle on top
- Peel and boil sweet -potato for about 15 minutes, mash and leave to cool. If using squash roast for about 40-45 minutes mash, then leave to cool
- Preheat oven to 180c 0r Gas 5
- In a bowl mix the flour, baking powder, sweet potato, cream cheese, parmesan, chilli, spring onion, poppy seeds
- Add the beaten egg and oil, mix well
- Divide mixture equally into muffins cases sprinkle the sunflower seeds on top
- Bake for 15-20 minutes
- Cool slightly then devour!
If you liked these sweet potato muffins, you must check out my gluten-free blueberry muffins!