Savoury Sweet Potato and Sage Muffins

Moist and fluffy muffins featuring sweet potato, fresh sage and a hint of nutmeg, perfect for a warming snack or light lunch.

Ingredients

• 2 cups (250 g) plain flour
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh sage leaves
• 1 cup (200 g) cooked sweet potato, mashed
• 2 large eggs, at room temperature
• 1 cup (240 ml) milk (dairy or plant-based)
• ½ cup (120 ml) extra-virgin olive oil
• ½ cup (50 g) grated Parmesan or mature Cheddar (optional)

Instructions

1. Preheat & Prep:
   Preheat the oven to 190 °C (375 °F). Line a 12-hole muffin tin with paper cases or grease each hole lightly.

2. Combine Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, nutmeg, salt and pepper. Stir in the chopped sage.

3. Mix Wet Ingredients:
   In another bowl, whisk the eggs, then stir in the mashed sweet potato, milk and olive oil until smooth.

4. Combine & Fill:
   Pour the wet mixture into the dry ingredients and fold gently until just combined—do not overmix. If using, fold in the grated cheese.

5. Bake:
   Divide the batter evenly among the muffin cases. Bake for 20–25 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.

6. Cool & Serve:
   Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.