Savory Sweet Potato Muffins

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 Muffins

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

Method:

1. Preheat the oven to 180°C/350°F grease a 12 holed muffin tin.  (If you do line it, line it with grease proof paper).
   
2.  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.
   
3. 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. 
   
4. 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.
   
5. 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. 

This recipe was taken from Jamie Oliver