Sweet Potato Muffins
Breakfast muffins is something I’ve been looking at for a whilst. Finding recipes on pinterest, reading blogs and reading cookbooks. One I’ve read a lot about is Jamie Oliver Sweet Potato Muffins which is in his Everyday Super Food. I missed out the chilli and I put chilli flakes instead. I’ve been put on tablets where I have to take them with food, when I wake up straight away. As I’m not a fan of breakfast and eating early due to my IBS, this has been hard. I thought a simple muffin might work.
I’ve tried many of Jamie Oliver recipes before from his other cookbooks like Ministry of Food Spaghetti Bolognese. His Sizzling Lamb Lollipop from his 15 Minutes Meal is a must try. Lately as he is now against sugar, he came out with his super food cookbook. Michelle bought it and we’ve tried a few recipes including Fish Tacos and Morrocan Prawns. She made the bircher muesli, but it wasn’t for me as it has too much banana in it. Since then I’ve been looking for a new quick breakfast idea.
Sweet Potato Muffins:
- 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
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.
It’s a quick recipe, which took 20 minutes from start to putting in the oven. The muffin is sweet, with a soft texture. I think putting chilli flakes worked for me as it gave a subtle kick. Add the seeds on top it gives it a slight crunch which it needs as the texture is soft.
Overall I am happy to have found a recipe, which is plain and simple, able to digest in the morning and allow me to take my tablet in the morning. Wish me luck!!