These tasty muffins are the perfect breakfast.
- Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene which is converted to vitamin A in your body). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. In addition, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus.
- Sweet potatoes are high in fibre, which has been shown to promote a healthy digestive system
- Recent studies have found that purple sweet potatoes contain a specific group of antioxidants known as anthocyanins. These have been shown to be beneficial to the eyes.
- If you are prone to kidney stones, it is important to be aware that sweet potatoes contain oxalates which binds calcium and other minerals. If you are concerned, check with your GP.
- Olive Oil
- 1½ cups self-raising flour
- ½ cup wholemeal self-raising flour
- ½ cup grated sweet potato, skin peeled
- 2 tablespoons grated Parmesan cheese
- ½ red capsicum, finely diced
- 3 spring onions, ends trimmed, chopped (include green tops)
- freshly ground or cracked black pepper, to taste
- 1 cup milk
- 2 eggs
- Preheat oven to 200ºC (180ºC fan forced).
- Lightly spray muffin tins with oil or line with paper cases.
- Sift flours into a medium sized bowl, returning husk remaining in the sieve to the bowl.
- Mix in sweet potato, cheese, capsicum, spring onion and pepper.
- In a bowl, whisk milk and eggs together.
- Add to dry ingredients and mix through until just combined. Too much mixing will make the muffins tough.
- Spoon into prepared muffin pan.
- Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean.