These sweet potato snackers aren't your typical muffin, but they are a perfect way to get some superfood in when you're feeling low on energy. In muffin format, they make the perfect grab and go snack! Two make a serving. We like them warm!
Sweet potatoes are a Face Food
A 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A.
Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood. The substances on many pricey skin-care products like retinol and retinoic acid are actually derived from Vitamin A. Plus beta-carotene combats the free radicals which result skin aging. Learn more here.
Makes: 12 muffin
600 g sweet potatoes or ½ a butternut squash ( about 2 and a half cuts grated)
4 spring onions
1-2 fresh red or green chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour ( or 2 cups + 2 tbsp of normal flour + 1.5 tsp baking soda + pinch of salt)
50 g Parmesan cheese (1/2 cup)
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
Preheat the oven to 180°C/350°F. Place 12 cupcake holders in muffin tin holes. Peel the sweet potatoes 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. 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 it all together.
Evenly divide the muffin mixture amongst the 12 holes. Sprinkle on remaining chopped chili peppers and poppy seeds. Use the remaining Parmesan to give a light dusting of cheese over each one. Bake on bottom rack of the oven for 45 to 50 minutes until golden and set.