Sweet potato muffins

Sweet potato muffins

Chilli, cheese & seeds

Chilli, cheese & seeds

Makes 6 portions

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving

• Calories 370 19%

• Fat 12.5g 18%

• Saturates 3.5g 18%

• Sugars 7.1g 8%

• Salt 0.8g 13%

• Protein 18.2g 36%

• Carbs 49.2g 19%

• Fibre 6.5g -

Of an adult's reference intake

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

recipe adapted from

Everyday Super Food

By Jamie Oliver

Method

1. 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.
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.
5. 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.
6. 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.

Tips

I like to make the muffin mixture and divide it up the night before, ready to bake fresh in the morning – that way you can even bake off portions as and when you want to eat them.