These savoury muffins are excellent for breakfast or as an accompaniment to soup or chili. Sweet potato adds moisture and an excellent dose of nutrition. The optional maple butter? That’s the fun part. Recipe and photo courtesy of Foodland Ontario
Preparation Time: 25 minutes
Baking Time: 20 minutes
1 cup (250 mL) shredded old Ontario Cheddar cheese
1/2 cup (125 mL) diced cooked Ontario cacon
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) dried rosemary, crushed
1/2 tsp (2 mL) each baking soda and salt
1-1/2 cups (325 mL) peeled shredded Ontario sweet potato
1 Ontario egg
1-1/4 cups (300 mL) Ontario milk
1/3 cup (75 mL) vegetable oil
1 tbsp (15 mL) Ontario maple syrup
1 tbsp (15 mL) apple cider vinegar
Maple Butter (optional):
1/2 cup (125 mL) Ontario butter, softened
2 tbsp (25 mL) Ontario maple syrup
In small bowl, combine 1/4 cup (50 mL) of the cheese and 2 tbsp (25 mL) of the bacon.
In large bowl, whisk together flour, baking powder, rosemary, baking soda and salt. Stir in sweet potato, remaining cheese and bacon. In medium bowl, whisk together egg, milk, oil, maple syrup and cider vinegar. Gently stir liquid mixture into dry mixture just until combined.
Spoon batter into greased 12-cup muffin pan. Evenly sprinkle reserved cheese mixture over top. Bake in 375°F (190°C) oven for 20 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes. Remove muffins to rack; serve warm with maple butter, if using.
Maple Butter (optional): In medium bowl, with electric mixer on medium speed, beat butter and maple syrup until combined.
PROTEIN: 8 grams
FAT: 20 grams
CARBOHYDRATE: 28 grams
FIBRE: 1 gram
SODIUM: 360 mg