Healthy living

Sweet potato and cheese muffins

Preparation time: 10 minutes

Cooking time: 25 minutes

Makes: 12 muffins


  • Olive or canola oil spray
  • 1 1/2 cups self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup grated sweet potato, skin peeled
  • 2 tablespoons grated Parmesan cheese
  • 1/2 red capsicum, finely diced
  • 3 spring onions, ends trimmed, chopped (include green tops)
  • Pepper, to taste
  • 1 cup low-fat milk
  • 2 eggs


1. Preheat oven to 200 °C (180 °C fan forced). 

2. Lightly spray muffin tins with oil or line with paper cases. 

3. Sift flours into a medium sized bowl, returning husk remaining in the sieve to the bowl. 

4. Mix in sweet potato, cheese, capsicum, spring onion and pepper. 

5. In a bowl, whisk milk and eggs together. 

6. Add to dry ingredients and mix through until just combined. 

7. Spoon into prepared muffin pan. Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean. 

8. Allow to cool in the tin for a few minutes then turn onto a wire rack.


Muffins freeze well in snap-lock bags, but are best eaten on the day they are made.


  • Replace sweet potato with potato or pumpkin.
  • Replace capsicum with 3/4 cup corn kernels.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.