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Sweet Potato Muffins – Jamie Oliver’s Everyday Super Food

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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!

Ingredients

Olive oil

600g sweet potatoes

2 eschallots

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)

Method

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.

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Jamie Oliver Figgy Banana Bread

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Another lovely recipe from Jamie Oliver’s healthy cookbook Everyday Super Food. It’s a banana bread that is very flavoursome and sweet with remarkably, no sugar! The sweetness comes from the bananas, dried figs and apple. This quirky writer has a sweet tooth, and this recipe really satisfies me.

Reading and cooking recipes from Jamie’s book I’m appreciating that cooking with healthy eating in mind doesn’t mean cutting down on deliciousness. Jamie’s Smoothie Pancakes full of blueberries that I cooked recently, are luscious, sweet and satisfying.

Ingredients

250g dried figs

75ml cold pressed rapeseed oil

125g natural yoghurt

1 tbs vanilla extract

4 ripe bananas

2 large free-range eggs

150g wholemeal self-raising flour

1 heaped tsp baking powder

100g ground almonds

1 tbs poppy seeds

1/2 tsp ground turmeric

1 apple

50g whole almonds (skin on)

Method

Preheat the oven to 180 degrees C. Line a 25cm baking tin with with scrunched sheet of wet greaseproof paper. (You could bake the mixture in a large loaf tin for the more conventional banana bread look. I like the cake tin idea as the bread is so sweet and so rather cake-like.)

Place 200g of the figs in food processor with the oil, yoghurt, vanilla extract, peeled and roughly chopped bananas and eggs. Blitz until smooth.

Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until only just combined. Coarsely grate and then stir in the apple.

Spoon the mixture into the prepared tin and spread out evenly. Tear or chop the remaining 50g figs into pieces. Scatter over the mixture, pushing them in slightly. Chop the almonds and scatter over. Bake for 35 to 40 minutes or until until a skewer inserted into the bread comes out clean. Transfer to a wire rack to cool.

Serve as is, or with any combination of yoghurt, honey and home-made nut butter. I made brazil nut butter to serve with my banana bread.

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Nut butter

To make 1 jar:

Place 200g of any unsalted nuts in a preheated 180 degrees C oven on a baking tray. Bake for 8-10 minutes, then remove from the oven and leave to cool for at least 5 minutes. Tip the nuts into the food processor with a small pinch of sea salt and blitz. The blitzing takes a while for the nuts to be finely ground and then to turn into nut butter. Stop blitzing occasionally and scrape down the the sides of the processor. When the nut butter is the consistency you personally like – from crunchy through to super smooth – store in a jar.

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