SAVORY SWEET POTATO MUFFINS WITH BACON
When I lived in New Zealand, there was an abundance of kumara (their version of our sweet potato) and it was used in everything from curries to muffins. I came up with this recipe to fuse those two ideas, but mainly to appeal to my then 2-year-old, a picky eater who loved finger foods. I serve it with fruit for a complete meal.
Provided by avecchocolat
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter. Line a baking sheet with aluminum foil.
- Place sweet potato and bacon on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip sweet potato and bacon. Bake until sweet potato is tender and bacon is crisp, about 20 more minutes. Let bacon cool on paper towels.
- Heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
- Whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. Stir in Cheddar cheese until coated.
- Peel sweet potato and transfer to a bowl; roughly mash. Measure out 1 cup of mashed sweet potato. Chop bacon and stir into onion.
- Whisk eggs vigorously in a separate bowl. Add milk, sour cream, and butter; whisk until smooth. Fold in 1 cup sweet potato, bacon, and onions. Gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. Pour batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 25.7 g, Cholesterol 71.9 mg, Fat 16.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 9.5 g, Sodium 437.5 mg, Sugar 2.9 g
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Sana bs
[email protected]I can't wait to try these muffins with different fillings, like sausage and cheddar or ham and swiss.
Sunshine King_throne
[email protected]These muffins are the perfect way to use up leftover sweet potatoes.
Faizan bhai
[email protected]I used turkey bacon instead of regular bacon and the muffins were still delicious.
Lila Foisaga
[email protected]I added some chopped walnuts to the batter and they gave the muffins a nice crunch.
Anil Pal Rae
[email protected]I accidentally used regular potatoes instead of sweet potatoes, but the muffins still turned out great! They were just a little less sweet.
Nathan Keels
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy, with a crispy outer crust.
Tara Swift
[email protected]These muffins were a bit too sweet for my taste. I would have preferred less sugar.
Truman Dudley
[email protected]I'm not a big fan of sweet potatoes, but I really liked these muffins. They were surprisingly moist and flavorful.
Riaz Bloch
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved them.
Zimasa Fredericks
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Beyba Md lemin
[email protected]I thought the muffins were a little bland. I would have liked more spices or herbs.
Rajo0322 Rajo03
[email protected]The muffins were a little too dry for my taste, but the flavor was good.
Zikhona Ngidi
[email protected]These muffins were easy to make and turned out great! I'll definitely be making them again.
Md Sahib
[email protected]I love that these muffins are made with sweet potatoes. They're a great way to get a serving of vegetables in.
Jamyang Tashi
[email protected]These muffins were a hit with my family! The combination of sweet potatoes, bacon, and cheese was perfect, and the muffins were moist and fluffy.