These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium. I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly. Sweet Potato MuffinsIngredients: 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 Method:
This recipe was taken from Jamie Oliver
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FoodI love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen. Search this site:
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