Time for another savoury muffin. Here I've used sweet potato and matched it to it's favourite herb, sage. I've then introduced a bit of sharpness in the form of a hard Goat cheese. This combination providing a great mix of sweet and sharp and floral all in one small package.
Sweet Potato and Goat Cheese Muffins
[Makes 6 large muffins]
1 large red onion, sliced
1 thick rasher bacon, sliced into batons (optional)
4 sage leaves, shredded
150 grams sweet potato, peeled and shredded
50 grams hard Goat cheese, shredded (I used Holy Goat Mature Skyla)
300 grams plain flour
4 teaspoons baking powder
1 cup milk
3 teaspoons olive oil
Using a fry-pan, sauté the onion, bacon and shredded sage leaves in a little oil until the onion has softened and the bacon has browned. Add the shredded sweet potato along with a good grinding of black pepper and toss through for about 30 seconds - remove from heat and set aside to cool.
Sift the plain flour with the baking powder and place into a large bowl. Add the cooked mixture and stir through, breaking up any lumps that may form. Sprinkle over the shredded goat cheese and mix it through so it's evenly distributed.
Whisk the egg with the milk, then add the oil before pouring this into the dry ingredients. Stir through until just combined - be careful not to overmix.
Spoon into your large muffin moulds and bake in a preheated 180°C/350°F oven until golden brown and cook through - this should take around 20-30 minutes.
Let the muffins cool slightly on a wire rack before eating.
Tagged with Muffin