Savory-sweet biscuit muffins with chili and garlic, roasted sweet potato, and fresh herbs, served on skewers.
# What You'll Need:
→ Vegetables
01 - 1 medium sweet potato (about 10.5 oz), peeled and diced
02 - 2 cloves garlic, minced
03 - 2 tablespoons olive oil
→ Dry Ingredients
04 - 2 cups all-purpose flour
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1 teaspoon salt
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
→ Wet Ingredients
10 - 1/2 cup whole milk
11 - 1/4 cup unsalted butter, melted
12 - 2 large eggs
→ Fresh Herbs
13 - 2 tablespoons fresh chives or parsley, finely chopped (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and grease or line a 12-cup muffin pan.
02 - Combine diced sweet potato, garlic, and olive oil. Spread evenly on the baking sheet and roast for 18–20 minutes until tender and lightly caramelized. Cool slightly.
03 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, chili powder, and smoked paprika.
04 - In a separate bowl, whisk together milk, melted butter, and eggs until thoroughly combined.
05 - Add roasted sweet potato (reserve some for garnish if desired) and fresh herbs to dry ingredients. Pour in wet mixture and fold gently to combine—avoid overmixing.
06 - Divide batter evenly between muffin cups. Garnish with reserved sweet potato pieces if using. Bake for 15–18 minutes, or until golden and a toothpick inserted in the center emerges clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer onto a wire rack to cool completely.
08 - Once cooled, skewer each muffin with a wooden stick. Serve warm or at room temperature for best texture.
