On a mission looking to cook up healthy snacks to reduce us snacking on all the leftover Christmas chocolate – yes, there is still too much of it left chez Season’s Eatings, despite our best efforts – we discovered Jamie Olive’s recipe for sweet potato muffins with chilli, cheese and seeds.
Two muffins serve a portion, which gives you about 360 calories and over 18g protein, which helps keep us feeling full for longer. These sweet potato muffins are perfect for a quick breakfast (if made the night before) or to have with some soup at lunch.
The recipe makes 12 muffins, so just enough to last a couple of days – stored in the fridge.
Preparation time: 15 minutes
Cooking time: 45 minutes
- 600g sweet potato
- 4 spring onions
- 1 fresh chilli
- 6 large eggs
- 3 tbsp cottage cheese (low-fat)
- 250g wholemeal flour
- 50g parmesan – grated
- mixed seeds
- Pre-heat the oven to 180ºC. Cut out squares of greaseproof paper and line a 12-hole muffin tin with them.
- Peel the sweet potato and grate into a large bowl. Finely slice the spring onions and chilli (preferably de-seeded, but at your discretion) and add to the bowl.
- Crack the eggs into a separate bowl, whisk together and add to the sweet potatoes with the cottage cheese, wholemeal flour, ¾ of the grated parmesan and a good seasoning of salt and freshly ground pepper.
- Mix together until well combined. Evenly distribute the mixture between the 12 muffin cases. Top each with a sprinkling of the remaining grated parmesan and mixed seeds.
- Bake in the oven for 45 minutes or until golden and set.
- Once baked, remove the muffins from the tray and leave to cool on a rack for 5 minutes before enjoying. Once cool, any remaining sweet potato muffins can be stored, in a sealable container, in the fridge for a couple of days.