Sweet potato muffins
A great snack or breakfast for on the go
Ingredients
- olive oil
- 600 g sweet potatoes or ½ a butternut squash
- 4 spring onions
- 1-2 fresh red chillies
- 6 large free-range eggs
- 3 tablespoons cottage cheese
- 250 g wholemeal self-raising flour
- 50 g Parmesan cheese
- 1 tablespoon sunflower seeds
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
- Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
- Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
- Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
- Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
- These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
Nutrition
Calories: 333kcalCarbohydrates: 43gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 171mgSodium: 536mgPotassium: 481mgFiber: 7gSugar: 7gVitamin A: 14652IUVitamin C: 15mgCalcium: 263mgIron: 3mg
Tried this recipe?Let us know how it was!