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Sweet potato muffins
0 Likes
Total Time:
1 hour
Delicious and satisfying breakfast muffins.
Ingredients:
  • 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, and lightly oil each one. - Grate sweet potatoes or squash into a large bowl. - Slice spring onions and chilli, add to the bowl (save half the chilli). - Add eggs, cottage cheese, flour, most of the Parmesan, salt, and pepper. Mix well. - Divide mixture evenly between cases. - Sprinkle sunflower and poppy seeds, and reserved chilli slices. - Dust with remaining Parmesan. - Bake at the bottom of the oven for 45-50 minutes until golden and set. - Serve warm 5 minutes after baking or store in the fridge for a couple of days. - Enjoy 2 muffins per portion.

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