Easy Sweet Potato Muffins

Ingredients:

• 1 tablespoon olive oil
• 500g sweet potatoes
• 5 spring onions
• 1 fresh red chilli
• 6 eggs
• 3 tablespoons reduced fat cottage cheeese
• 250g wholemeal self-raising flour
• 30g Parmesan cheese
• 1 tablespoon sunflower seeds
• 1 tablespoon poppy seeds

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Line a line a 12-hole muffin tin with paper cases.
3. Peel the sweet potatoes and coarsely grate into a large bowl.
4. Trim the spring onions, then finely slice with the chilli. Add to the bowl, reserving half the chilli to one side.
5. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the parmesan. Mix until nicely combined.
6. Evenly divide the muffin mixture between the cases.
7. Sprinkle the sunflower and poppy seeds on top, then dot over the reserved slices of chilli. Use the remaining Parmesan to lightly dust each muffin.
8. Bake in the bottom of the oven for 45 to 50 minutes or until golden and set.

These are amazing when served warm, 5 minutes after taking them out of the oven.
They can be kept in the fridge for a few days.

Energy: 183 calories
Carbohydrate Total: 20g
Total Fat: 6.3g
Protein: 9.1g
Sat Fat: 1.9g
Sugars: 3.5g

Recipe adapted from Jamie’s Everyday Super Food recipe book.