Sweet Potato, Cheese & Spinach Muffins

Updated: May 15, 2019


There are two things my twins love - sweet potato and cheese, so this is a marriage made in heaven for them.


Mackie calls them the "Hulk" muffins because of the green tinge in the muffin, and Eme calls them her "cheesey puffs". Whatever they call them is fine because they are the perfect nutritious school lunch that can be made ahead and frozen - and that's a double win for this Mummy!


Prep 20 min (including steaming sweet potato) // Cook 20-30 min


INGREDIENTS

1 cup self raising flour

40g spinach leaves

2 spring onions

60g Parmesan cheese (plus 20g extra)

60g tasty cheese (plus 20g extra)

3 eggs

1 cup milk

2 cups sweet potato mash

50g butter + 1 tbs extra butter

1 tbs fresh rosemary (leaves only)

1 tbs fresh oregano (leaves only)

3 cloves garlic


THERMOMIX METHOD

  1. Preheat oven to 180 degrees and lightly grease muffin tins and set aside.

  2. Peel and cut sweet potato into cubes and place in steaming basket and fill bowl with 800g water. Cook 15min/varoma/sp3.

  3. Empty water from bowl and place the sweet potato with 1 tbs butter, then mix 10 sec sp 5. Repeat until you get your desired consistency and then set aside.

  4. Place Parmesan cheese and tasty cheese in bowl and chop 7sec/sp9 then set aside.

  5. Add spring onions, spinach, rosemary, oregano, garlic to bowl and chop 3 sec/sp8 and scrape down.

  6. Add all ingredients to the bowl and mix 10sec/sp4 scrape down sides and repeat.

  7. Pour mixture into a muffin tray.

  8. Rinse the bowl and add extra Parmesan and tasty cheese, then chop 5sec/sp7 and sprinkle over top of mixture.

  9. Place into the oven and cook for 20-30min - depending on your oven. In the last 2 minutes I like to turn the oven to grill to ensure the cheese on top is melted and golden.


Non-THERMOMIX METHOD

  1. Preheat oven to 180 degrees and lightly grease muffin tins and set aside.

  2. Peel and cut the sweet potato into cubes and place in a saucepan , then cover with water and cook until soft.

  3. Mash the potato with 1 tbs butter and then set aside.

  4. Finely dice the herbs, garlic, spinach leaves and spring onions, then place into a mixing bowl.

  5. Grate the cheeses (not the extra) and place in a bowl.

  6. Place all remaining ingredients into the bowl and mix well until combined.

  7. Pour into the muffin tins, grate the extra cheese and sprinkle it over the top.

  8. Place into the oven and cook for 20-30min - depending on your oven. In the last 2 minutes I like to turn the oven to grill to ensure the cheese on top is melted and golden.

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