These muffins, from Jamie Oliver‘s book Everyday Super Food look great in the photos, and the recipe sounds quite intriguing. I’m a huge fan of sweet muffins and make loads of them. They’re a great go-to item when you’re asked to provide breakfast on the run for colleagues at work.
But the idea of a savoury muffin also appeals, and as sweet potato, one of my favourite vegetables, is the star of this recipe, I was keen to have a go! So I made my first batch and was pleased with the result. This recipe contains my amendments to Jamie’s recipe – see here for the original. My changes were not made on taste or aesthetic grounds – I needed to substitute some ingredients as I didn’t have the items… The main substitution was using yoghurt instead of cottage cheese. The yoghurt was non-fat so I felt even more virtuous for making the change!
600g sweet potatoes
1 fresh red chillies or 1 tsp chilli paste
6 large free-range eggs
3 tbls non-fat yoghurt
250g wholemeal self-raising flour
50g Parmesan cheese
2 tbls mixed seeds (I used pepita and sesame)
Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases or 15cm folded squares of grease proof paper, then lightly spray with non-stick spray or wipe each one with oiled kitchen paper. Peel the sweet potatoes and coarsely grate into a large bowl. Finely chop the eschallots and the fresh chilli if using. Add the eschallots, chopped chilli or chilli paste to the bowl. Crack in the eggs, add the yoghurt and flour, then finely grate in most of the Parmesan cheese and season with sea salt and black pepper. Mix until combined.
Evenly divide the muffin mixture between the cases. Sprinkle over the seed. Use the remaining Parmesan cheese to scatter over each muffin, then bake at the bottom of the oven for 45 to 50 minutes or until golden and set.
Serve warm straight from the oven, or leave to cool to room temperature. They taste lovely as is, but you could also dress them up with a green salad as a lunch or picnic dish.