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Brands

Breakfast

Chipotle Cheddar Sweet Potato Muffins

Can't resist a cheesy, savory snack? These muffins are sinfully cheesy and portable, and they won't stain your fingertips orange!

Chipotle Cheddar Muffins
Photo by Jodi Pudge

Nutritional Bonus: A rich source of beta-carotene, sweet potatoes can play a positive role in lung health. Your body converts beta-carotene to vitamin A, which has shown a relationship to a reduced risk of emphysema. 

Servings
10
Prep Time
15 min
Cook Time
25 min
Duration
40 min

Ingredients

  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 1/2 cup low-fat buttermilk
  • 1 egg, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cups whole-wheat pastry flour
  • 1 tsp chipotle chile powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder

Preparation

  1. Preheat oven to 375˚F. In a small saucepot, add potato and enough cold water to cover. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, transfer to a large bowl and mash until smooth. Add buttermilk and stir well to combine. Stir in egg and cheddar and set aside.
  2. In a small bowl, whisk remaining ingredients. Sprinkle half of mixture over top of potato mixture and fold in with a rubber spatula. Repeat with remaining flour mixture.
  3. Spoon batter into muffin tins, measuring about 3 tbsp per muffin. Bake for 15 to 20 minutes, until a toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes. Serve warm or cool completely before storing. Transfer to an airtight container and refrigerate for up to 1 week.

Nutrition Information

  • Serving Size 1 muffin
  • Calories 101
  • Carbohydrate Content 18 g
  • Cholesterol Content 23 mg
  • Fat Content 1 g
  • Fiber Content 3 g
  • Protein Content 4.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 287 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g