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Sweet Potato Muffins:

1 cup sweet potato (finely grated)
2 cups self raising flour
1 cup finely grated tasty cheese
90 grams melted and cooled butter
1 egg, lightly beaten
3/4 cup butter milk
Salt and freshly ground black pepper to taste

Preheat oven to moderate or 180 degree Centigrade. Brush melted
butter or oil into 12 deep muffin cups. Finely grate sweet potato.
Put self raising flour into a large mixing bowl. Add sweet potato
and cheese, stir to combine and make a small well in center of
mixture. Now add butter, egg and buttermilk all at once to dry
ingredients. Using a wooden spoon, stir until ingredients are mixed,
do not over beat mixture. Spoon mixture into prepared muffin tin
cups. Bake for 25 minutes until puffed and lightly golden. Turn
into a wire rack to cool for 10 minutes before serving. Serve warm
with butter.

Cook this dish just before serving. Muffins are best eaten on the
day they are prepared.

Makes 12 muffins

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