Sweet Potato Muffins

Perfect for breakfast or even for a mid morning snack. Protein packed and full of vitamin C, these are so easy to make and  you also freeze them.

What you need (makes 12 muffins)

600 g sweet potatoes
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
2 tbsp mixed seeds

What to do

  1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases.
  2. Peel the sweet potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl. Resere 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 mixed 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 until golden.
  5. Served warm with butter, or I like to have them with cream cheese and wafer ham/turkey.