Sweet Potato or Butternut Squash Breakfast Muffins

These tasty muffins are the perfect brekkie, and sure to keep you feeling full till lunch.

Ingredients

• olive oil
• 600 g sweet potatoes or ½ a butternut squash
• 4 spring onions
• 1-2 fresh red chillies
• 6 large free-range eggs  ---> to reduce fat use 3 eggs and 3 egg whites (weight-loss)
  
• 3 tablespoons cottage cheese or unsalted anari cheese
  
• 250 g wholemeal self-raising flour or chickpea flour (gluten free / high protein)
  
• 50 g Parmesan cheese
• 1 tablespoon sunflower seeds
• 1 tablespoon poppy seeds
  

Method

1. Preheat the oven to 180°C/350°F/gas 4. 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.
2. Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
3. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
4. Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
5. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
6. 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.

TipsI like to make the muffin mixture and divide it up the night before, ready to bake fresh in the morning – that way you can even bake off portions as and when you want to eat them.

Adapted Recipe : Compliments: Jamie Oliver