Prep: 10 min
Cook: 25 min
Servings: 12
Whip up a batch of these for a quick brekky on the go or a delicious light snack!


  • olive or canola oil spray
  • 1 1/2 cups self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup sweet potato, peeled and grated
  • 2 tbs Parmesan cheese, grated
  • 1/2 red capsicum, finely chopped
  • 3 spring onions (including green tops), ends trimmed, chopped
  • pepper, to taste
  • 1 cup reduced-fat milk
  • 2 eggs


  1. Preheat oven to 200ºC (180ºC 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.
  8. Bake for 25 minutes until muffins are firm and a knife inserted into the centre comes out clean.
  9. 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.

Variation: Replace sweet potato with potato or pumpkin. Replace capsicum with ¾ cup corn kernels.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 491 kJ 716 kJ
117 Cal 171 Cal
Protein 5 g 7.4 g
Fat, total 1.9 g 2.8 g
— saturated 0.8 g 1.1 g
Carbohydrate 19 g 27.6 g
— sugars 2.1 g 3 g
Sodium 193.6 mg 282.2 mg
Fibre 1.7 g 2.4 g

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Comments (2)

  • Avatar

    Another popular muffin in our house. Really tasty, quick to prepare and cook. My best tip, spray the muffin paper with oil or you will leave most of the delicious muffin on the paper!!
    Jane Hill
    Posted on: 05 Jan 17

  • Avatar

    I make these a lot, they are great for morning or afternoon tea
    Posted on: 14 Apr 14

Rating (1 ratings)