Breakfast & Anytime Sweet Potato Muffins………

By Simon  , ,   ,

October 7, 2015

Totally delicious healthy & nutritious, anytime sweet potato seeded muffins with a little heat kick, packed full of flavour and so simple to make, these little taste explosions can be made ahead, storing the mixture in a fridge ready to bake fresh in the morning.... Epic !!!

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 12 Generous


4 Large Sweet Potatoes

1 Bunch Spring Onions

1 Scattering Red chillies, 1 to 2 medium chillies

6 Medium Eggs

250 Grams Cottage cheese

1 Handful Chives

300 Grams Wholemeal self raising flour

1 Handful Parmesan cheese

1 Small handful Sunflower seeds

1 Small handful Poppy seeds

Splash Olive oil

Pinch Smoked paprika


Super quick, super simple and super delicious.....  Preheat the oven 180c for fan 165c, line a 12 hole muffin tin with squares of baking parchment or lightly oiled greaseproof.

Peel and coarsely grate the sweet potatoes into a large mixing bowl, trim the hairy end of the spring onions and thinley slice, along with the sliced fresh chillies, add to the bowl, reserving a  scattering of the chillies for the muffin tops.

Crack in the eggs, add the cottage chive cheese, if you can't find chive cottage plain is perfect with a small handful of scissor snipped fresh chives and most of the coarsely grated parmesan, add the seasoned with salt, pepper and paprika flour and combine everything until mixed.

Divide the mix equally into the muffin cases, scatter with poppy and sunflower seeds, the remaining sliced chillies and a final scattering of grated parmesan.  Bake on a lower shelf in the oven until golden and set (40-50 minutes) Slightly cool and devour.... Try subbing the sweet potato for grated pumpkin or butternut squash, epic......


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