Super moist savory sweet potato muffins loaded up with cheddar cheese and kale. These muffins are perfect for a quick breakfast, as a side to soup or chilli, or as a snack warmed up with a slab of fiery chipotle butter.
You all think I’ve gone crazy.
That’s okay, my brother thought I had as well when I proposed this muffin idea to him. I told him I was planning to create a savory muffin recipe, and he was on board. He even kept sailing along with me when I told him that I was going to use sweet potato as a base. But somewhere between “cheddar cheese” and “kale,” it was man overboard.
“Kale?!” He cried, “Why would you ruin a perfectly good cheese muffin by adding greenery?”
Well, because I had two bunches of kale wilting in the refrigerator. I’m a terrible shopper. I meal plan, I buy for the meal plan, and then somehow the plan goes by the wayside in favour of scrambled eggs and take-away pizza. I don’t know what it is about the past month, but I just cannot seem to stick to a meal plan whatsoever. But since food has been so expensive as of late (thank you very much, exchange rate), I’ve been physically ill every time I’ve had to throw something out.
Thus, I came up with a plan. If I can bake it into something, nothing is getting thrown out. That kale? I knew it would work perfectly with sweet potato (I’ve done this combo before), and what food doesn’t go with cheddar cheese? I’ve yet to meet one!
Much to my brother’s dismay and protestations, into the batter went the kale.
I’m actually pretty pleased with how these muffins turned out. I must admit that I had my doubts. Out of all the recipes I had planned to make for this week, this one was the one I was sure was going to fail. Surprisingly, it was the only one that turned out well! Go figure.
The spicy chipotle butter is the PERFECT accompaniment to these muffins. It adds an extra kick of heat that works supremely well with the sweetness of the muffins. Don’t skip this butter – I promise that it will change your life. You’ll be slathering it on everything once you get a taste! My personal favourite? Melted onto toast with avocado and a runny fried egg. I’m drooling just thinking about it.
You are going to love these savory muffins. They’re sweet, cheesy, moist, and packed with veggies! They’re made with whole wheat flour, only contain a quarter cup of coconut oil for the entire batch, and are naturally sweetened with the sweet potato and some honey. Plus, I guarantee even the pickiest eater will enjoy them.
Just ask my brother.
- 1 cup whole wheat flour
- ½ cup unbleached all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sweet potato purée
- ¼ cup unpasteurized honey
- ¼ cup unrefined coconut oil, melted and cooled
- 1 egg, room temperature
- 1 cup buttermilk, room temperature
- 1 cup sharp cheddar cheese, shredded
- 1 cup kale, shredded and packed
- ½ cup (113g) unsalted butter, room temperature
- 1 tsp dried chipotle powder*
- Preheat the oven to 400 F (205 C) and lightly grease a 12-cup muffin tray with coconut oil spray.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sweet potato purée, honey, and coconut oil until combined. Add the egg and emulsify.
- Slowly pour in the buttermilk, whisking continuously until combined.
- Add the flour mixture and stir together just until the flour pockets disappear. Do not over mix.
- Gently fold in the cheddar cheese and kale.
- Divide the batter evenly between the muffin cups, filling them to the tops. Bake the muffins for 15-17 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tray for 15 minutes. Serve warm with chipotle butter.
- Using a fork, mix together the butter and chipotle powder until the powder is evenly dispersed and no large clumps of plain butter remain.
- Roll the butter up in a piece of plastic wrap and place in the fridge to harden until ready to use.
*My chipotle powder is from Epicure.