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    Sweet Potato Muffins

    Published: Jan 15, 2019 · Modified: Apr 19, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Cupcakes & Muffins » Sweet Potato Muffins

    After watching Jamie Oliver create Sweet Potato Muffins, I was inspired to make my own. Especially as I made various changes to the recipe to suit my taste.

    The recipe is super easy to make and these muffins are great for breakfast on-the-go, in a lunch box for your kid, as a side dish with a bowl of soup or as a snack if you wish, just choose any excuse to eat them lol 🙂

    Sweet Potato Muffins in cases on a plate

    These Sweet Potato Muffins are healthier since we are using whole-wheat flour and the sweet potatoes themselves are very healthy and rich with flavor. I chose to garnish the muffins with nigella seeds, although you can choose any garnish, any seeds will work for this recipe.

    You will need only one bowl and a spoon to mix the batter! Feel free to use either muffin cases or a muffin tin to bake this delicious treat. I used silicon muffin cases this time to try to avoid waste, I think I will stick to this method with every cupcake and muffin that I bake from now on, it is so much easier and the cases don’t stick to the muffin.

    The recipe yields 12 small muffins. Check out my version to Jamie Oliver's Sweet Potato Muffins:

    Sweet Potato Muffins in cases on a plate

    Sweet Potato Muffins

    Moist, delicious and loaded with nutrients, these Sweet Potato Muffins will keep you full for hours!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Course Appetizer, Breakfast, Side Dish, Snack
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 2 cups (300 grams) grated sweet potato
    • 4 eggs
    • ¼ cup (25 grams) grated parmesan cheese
    • 1 tablespoon baking powder
    • 1 cup whole-wheat flour
    • 2 tablespoon cottage cheese
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    For garnish:

    • 2 tablespoon nigella seeds

    Instructions
     

    • Preheat the oven to 180°C / 350°F degrees with fan.
    • In a mixing bowl, mix all ingredients to a unified batter.
    • Grease the muffin tin or prepare muffin cases, if you use silicon cases you don’t need to grease them.
    • Divide the batter evenly in the cases.
    • Sprinkle nigella seeds on the top of the batter.
    • Bake for 25 minutes.
    • Have a muffin and enjoy!

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      Quinoa Broccoli Cheese Muffins
    • blueberry muffins in a pan and near it
      GF Non-dairy Blueberry Muffins

    Filed Under: Breakfast, Cupcakes & Muffins, Dinner, Holidays, Shavuot Tagged With: Sweet Potato

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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