Easy Cheese Potato Muffins

Welcome to my kitchen today, and I know that all my easy baking recipes help to create a good healthy breakfast. Because breakfast is the most important meal before starting the day, we should not skip this meal regardless how busy we are. Although I personally love to cook, I always think that I don't have patience when it comes to baking.  However, there are many recipes for making breakfast cakes or muffins for the family that are delicious and can also be called healthy when the ingredients in the recipe do not have too much fat or sugar. Today, I will share this recipe using leftover mashed sweet potatoes from other dishes, or leftover oat porridge can also be added.

Ingredients:

Dry ingredients:

1 cup self-rising flour

1 cup cheese (your choice – I use 5 Mexican cheese)

1 tsp salt

2 tbs sugar

1 green onion, sliced

1/4 tsp black pepper

Wet ingredients:

1/3 cup melted butter or vegetable oil

1/4 cup skim milk

1/3 cup mashed sweet potato or oatmeal porridge

1 egg

Directions:

Preheat oven to 350°F. Spray a 6-count muffin tin with nonstick spray or line with cupcake liners. Set aside.

In a medium bowl, whisk the flour, cheese, salt, sugar, black pepper and green onion together. Set aside.

In a small blender, such as Vitamix, Ninja, or whatever you have on hand, combine all the wet ingredients and blend well.

Pour the wet ingredients into the dry ingredients. Use a handheld beater to beat the ingredients on low speed until just about combined. 

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the muffins come out clean.

Serve warm.

Tip: you can add more cheese on top the muffins at the last minutes before the muffins are completely done.