Makes: 16 muffins May 05
100 g sweet potatoes, peeled and diced
250 g onions, grated
100 g red capsicum, finely diced
100 g spinach, shredded (or broccoli, finely chopped)
100 g canned corn kernels, drained
1/3 cup peanut oil
250 g grated cheese
salt and black pepper
2 cups self-raising flour, sifted
Steam the sweet potatoes for 10 to 15 minutes until tender. Mash and put aside.
Meanwhile, heat the oven to 180°C and lightly grease 18 muffin tins.(I usually put muffin patty pans in the muffin tin instead of greasing – easy to clean).
Place the onions, capsicum, spinach or broccoli and corn in a mixing bowl with the oil, grated cheese and season to taste. Fold in the flour, then the mashed sweet potatoes. Whisk the eggs until frothy, then fold into the vegetable
mixture and spoon into the muffin tins.
Bake the muffins for 20 to 25 minutes until risen and brown.
( Let the muffins cool thoroughly before removing from the tins. Or eat straight away if in the patty pans ! )