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–+ servings

Sweet Potato Egg Muffin

Chef Shahrul Anwar (Kitchen Cook), Ahmed Haniff (Kitchen Executive) (Café Columbia, Columbia Asia Hospital – Cheras)
Savoury sweet potato and cheese muffins that are perfect for breakfast, snacks, or dessert—packed with protein and fibre to keep kids happy and healthy!

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Course Breakfast, Dessert, Snack
Cuisine Western
Servings 10 muffins
Calories 184 kcal

Ingredients
  

  • 1 sweet potato medium sized, grated
  • 6 eggs
  • 70 ml fresh milk
  • ½ cup cheddar cheese shredded
  • ½ cup carrot grated
  • ⅓ tsp salt and pepper
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • cooking spray

Instructions
 

  • Preheat oven to 180°C and lightly grease a muffin tin with cooking spray.
  • Peel and grate a medium sweet potato using a cheese grater.
  • Whisk the eggs until they become foamy. Then add the milk, salt and pepper.
  • In a mixing bowl, combine the whisked eggs with the grated sweet potato, grated carrot, shredded cheddar cheese, baking powder and garlic powder.
  • Stir until everything is well mixed.
  • Pour the mixture into the muffin tin.
  • Bake for 25 to 30 minutes or until the centers are set.
  • Serve hot and enjoy!

Notes

"This snack is a fantastic source of protein from eggs, cheese, and milk, supporting immune health and children’s growth. Plus, the sweet potato and carrot add a boost of fibre to help prevent common digestive issues like constipation."
- Columbia Asia Hospital – Cheras Dietitian, Syahirah Azizi

Nutrition

Calories: 184kcalCarbohydrates: 10.4gProtein: 16.4gFat: 18g
Keyword Baking, Family, Healthy, Kids
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