Sweet Potato & Butternut Muffins

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The concept of savoury muffins kind of put me off, until I made these delicious badboys. I adpated this recipe from my kitchen husband- Jamie Oliver. I absolutely love sweet potatoes, they give us vitamin C and help to protect our cells from damage caused by stress. The eggs, cheese and seeds also give us protein, to help keep us feeling full util lunch. These delish muffins are perfect for breakfast during the week or a delightful Sunday brunch.


Olive oil
300g sweet potatoes peeled
300g butternut peeled
1 packet spring onions, finely chopped
1-2 fresh red chillies
6 large free-range eggs
3 tbsp chunky cottage cheese
250g wholemeal self-raising flour
50 g mature cheddar cheese
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1/2 tbsp sesame seeds

Makes 6 portions
Preparation 15 minutes
Cooking time 50 minutes

Preheat the oven to 180°C.

Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.

Peel the sweet potatoes and butternut and coarsely grate into a large bowl. I used a processor with the grating attached (much less time-consuming).Then finely slice with the chilli and add to the bowl. Crack in the eggs, add the cottage cheese and flour, and then finely grate in the cheddar and season with a good pinch of sea salt and black pepper. Mix until nicely combined.

Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower, pumpkin and sesame seeds, and a tiny bit of sea salt. Bake at the bottom of the oven for 45 to 50 minutes 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.


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