Savoury Sweet Potato & Ricotta Muffins

Muffins are simple to make and delicious eaten hot, warm or cold.

Sweet Potato & Ricotta muffins are soft and moist, they are sugar and oil free. 
Great to eat as a snack or lunch with a salad.


1/4 cup of ricotta cheese or cottage cheese
5 eggs (room temperature)
2 cups sweet potatoes cooked, cooled and mashed
5 spring onions finely sliced
1-2 red chillies (optional)
1/2 cup parmesan cheese
1 1/2 cups of wholemeal plain flour
1/1/4 tsp baking powder
1/4 cup of dill, chopped
1 tbs of thyme
Pumpkin seeds and pine nuts 
extra parmesan cheese
1tsp salt
black pepper to taste.


Preheat oven to 180 degrees
Place ricotta into a large bowl and use a fork to break it up.
Add eggs to bowl and lightly mix.
Add sweet potato, herbs, sliced spring onions, chillies and parmesan,
salt and pepper and mix well.
Sift flour and baking powder together and add to mixture.
Gently stir until combined.
Grease muffin tin or line with baking paper and divide mixture evenly.
Sprinkle with parmesan cheese,  add pumpkin seeds and pine nuts.
Cooking time – 25 – 35 minutes
Rest muffins in tray for 5/7 minutes to settle before transferring.



It is important not to overmix the muffin texture: it requires minimum mixing and should look coarse and lumpy.


Muffins are cooked when they are browned, risen, firm to touch.
If in doubt, push a metal skewer or knife into a muffin. When withdrawn, the skewer should be clean and free from muffin mixture.


Muffins are at their best made on the day of serving, they can also be stored in an airtight container for up to 3 days.
Line container with baking paper and add another sheet on top of muffins to absorb moisture.
Muffins can be frozen, either individually wrapped in foil or together in a sealed container or freezer bags for up to 3 months.
To thaw muffins either place muffin covered in foil on an oven tray or place muffins in muffin tray and thaw in moderate oven for about 20 minutes. 
You can also microwave for approx 30 seconds.