Herby Sweet Potato and Ham Muffins

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I seem to be on an endless search for easy to make foods now I’m feeding a mouth in training so to speak. I am counting my blessings daily to have a little man who is happy to sample what we eat, in fact prefers it over “baby” food.  The challenge it presents is making it safe, palatable and balanced in its nutrition. Sadly it’s perhaps taken this long to have specific motivation to ensure fibre/protein/fat etc is a part of our foods daily.  I’m learning that I wasn’t terrible at it, but that I could be so much better. 

Because of this I’m experimenting with snacks like these muffins, with wholemeal flour for fibre and boosting the flavour with steamed sweet potato to give a softer texture and some hidden veggies.  The absolute win is yummy food that’s healthy for the most and there can’t be anything wrong with that in my opinion.  

I’ve adapted this recipe from a sweet wholemeal one in Donna Hay’s Fresh and Light and the possibilities are endless for different flavour combinations.  This one inspired by some ham and leftover steamed sweet potato I had in the fridge and I amped it up with plenty of herbs and a yummy smoked paprika. 

Herby Ham and Cheese Muffins

  • 1 cup plain flour
  • 1 cup plain wholemeal flour
  • 3 tsp baking powder
  • 1/3 cup vegetable oil like canola or sunflower
  • 1 cup steamed sweet potato, at room temp or cooler & mashed
  • 1/2 cup chopped ham 
  • 3/4 cup grated tasty cheese (cheddar)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried majorum
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1 1/2 cup milk
  • 1 egg

Preheat got oven to 180c. Prepare your muffin tins, this will make approx 12 large muffins.

Combine the milk, egg and oil in a bowl and then stir through the sweet potato until well blended. 

In a separate bowl combine lightly your flour, baking powder, herbs, cheese, ham and pepper. Pour in the liquids and fold lightly until just combined. Take care not to over mix as it will make the muffins tough. 

Spoon the mixture into your muffin tin. Bake for approx 30 minutes or until turning golden on top. Allow to cool in the pan for at least 10 minutes before turning out to complete the cooling on a wire rack. Yummy warm but equally as good cold or defrosted from the freezer. 

Shared With Love,

Leah xx

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5 Comments Add yours

  1. ladyredspecs says:

    Yummo, delicious flavours xx

    Like

  2. Nice! I am a fan of smoked paprika – which goes so well with sweet potato or even pumpkin.

    Liked by 1 person

    1. Leah says:

      Thanks Debi, pumpkin is super cheap here at the moment so thank you for the reminder ๐Ÿ™‚

      Like

  3. Francesca says:

    These look great. I can leave out the ham and they would still be a great snack. That little bloke is growing up so quickly.

    Liked by 1 person

    1. Leah says:

      Thanks Francesca, I think they’d be equally good with a bit of sundried tomato for a veggie option. It’s scary how quickly Will is growing but happily he loves his food which both his Nanna and I are pleased about ๐Ÿ™‚

      Like

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