Recipe: Savory Sweet Potato & Parmesan Muffins

Recipe: Savory Sweet Potato & Parmesan Muffins

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Meghan Splawn
Mar 2, 2018
(Image credit: Maria Siriano)

Does "breakfast for dinner" mean eggs or pancakes for you? I recently had a dinner revelation about breakfast baked goods: Muffins are just as delicious at 6 p.m. as they are at 7 a.m. If you're feeling doubtful about Monday-night dinner muffins, let me tell you about these beauties. They are full of sweet potato, nutty Parmesan cheese, and fresh herbs. They're crispy on the outside and fluffy on the inside and perfect with a swipe of butter. With a great big salad or a bowl of soup, who wouldn't want their night to start off this good?

(Image credit: Maria Siriano)

For Veggie-Packed Muffins, Grate the Veggies

When making dinner muffins, the goal is to get them in the oven quickly so that the rest of dinner can come together while they bake. Adding chopped and roasted vegetables would slow the process. Grating the sweet potato (or carrots or zucchini) gets them prepared faster and helps them cook quickly in the batter. The grating also helps the bits of sweet potato distribute evenly throughout the batter, which means you'll get sweet potato flavor with every bite.

Weeknight Baking

Why should Saturday and Sunday have all the baking fun? Especially when a few deft mixing methods and some ingredient shortcuts can make biscuits, breads, and cakes a part of any day of the week. Weeknight Baking is our ode to the kind of quick baking that can be done on even the most harried Thursday night.

Savory Sweet Potato & Parmesan Muffins

Makes 12; serves 12 muffins

  • Cooking spray

  • 2 1/2 cups

    all-purpose flour

  • 1 cup

    grated Parmesan cheese, divided

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    dried thyme

  • 1/2 teaspoon

    salt

  • 1 cup

    peeled and grated sweet potato

  • 1 1/4 cups

    whole milk

  • 1/2 cup

    vegetable oil

  • 1

    large egg

Arrange a rack in the middle of the oven and heat to 375°F. Coat the wells of a standard 12-cup muffin pan generously with cooking spray; set aside.

Place the flour, 3/4 cup of the Parmesan cheese, baking powder, dried thyme, and salt in a large bowl and whisk to combine. Add the sweet potato and toss until coated with the flour and evenly distributed throughout the mixture; set aside. Place the milk, oil, and egg in a medium bowl and whisk until combined. Pour into the flour mixture and stir until just combined — some lumps are fine, but do not overmix.

Divide the batter evenly between the muffin wells (about 1/3 cup of batter in each). Sprinkle the top of each muffin with 1 teaspoon of the remaining Parmesan cheese.

Bake until the muffins are golden-brown and a toothpick inserted into the center of the muffins comes out clean, about 20 minutes. Immediately transfer the muffins to a kitchen towel-lined bowl, wire cooling rack, or plate. Let cool for 5 minutes before serving.

Recipe Notes

Storage: Muffins can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, then thawed at room temperature before serving.

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