Polenta, Capsicum and Sweet Potato Muffins

polenta, capsicum and sweet potato muffins

Today’s savoury muffins are easy to prepare and are perfect for picnics or for when you’re on the go and need a healthy snack.


  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 2/3 cup polenta
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh parsley
  • 1 clove garlic, finely chopped
  • 1/2 cup chopped red capsicum
  • 1 teaspoon sea salt
  • 1/4 cup parmesan cheese
  • 250 grams sweet potato, peeled and grated
  • 1 egg
  • 1 cup low-fat milk

Read: Healthier Blueberry Muffins


Preheat oven to 200°C. Beat the egg and milk together in a bowl, then set aside. Combine all the other ingredients in a bowl, then mix the egg and milk mixture through the dry ingredients. When everything is combined, spoon the mixture into a greased muffin tray. Cook for 15-20 minutes, or until golden.

Do you love a savoury muffin? What’s your favourite? Why not share a recipe in the comments section below?

Written by YourLifeChoices Writers

YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.

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