Sometimes, you've just got to share a great recipe and in this case, it's one from the brilliant Jamie Oliver. I've been trying to find new breakfast ideas and I remember watching one of his programmes where he shared this sweet potato, chilli, seed and cheese muffins and thought I had to give these try. The result: I am glad I did!
I've made a few adjustments to suit me and my dietary needs. The main change being the flour, simply substitute for a gluten free flour. I also replaced the spring onions in Jamie's original recipe (as I don't eat onions) for some fresh parsley, chopped up nice and finely.
What you'll need:
-Olive oil
-600g sweet potatoes
-Fresh flat leaf parsley
-1-2 fresh chillies
-6 large free-range eggs
-3 tablespoons cottage cheese
-250g gluten free self raising flour
-50g Parmesan cheese
-1 tablespoon sunflower seeds
-1 tablespoon poppy seeds
How to make:
Pre-heat your oven to 180
Line a 12-hole muffin tin with paper case or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper. Peel the sweet potatoes and coarsely grate into a large bowl. Chop the parsley, then finely slice the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and gluten free flour, the finely grate in most of the Parmesan and season with sea salt and black pepper. Mix with your hands until nicely combined.
Eventy divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seedes, the dot over the reserved chilli. Use the remaining Parmesan to give a list dusting of cheese over each one, then bake at the bottom of the over for 45-50 minutes or until golden and set.
These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
Hope you love this recipe as much as I did!
L
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