Sweet potato muffins with feta

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Savoury muffins are great as a snack in between meals or for breakfast on the go, and these lovely ones with sweet potato (the best vegetable there is according to Jamie Oliver!), spring onions, chilli and feta are absolutely delicious!

The recipe is courtesy of Jamie’s latest cookbook, but I have substituted feta for parmesan and white flour for wholemeal. Obviously, the picture above is before they went into the oven; I was so mesmerised by the smell when they were done I just dove straight in and forgot all about photographs. Sorry, but if you make them you’ll understand.

Sweet potato muffins with feta, serves 12

Adapted from Jamie Oliver’s recipe.

olive oil

600 g sweet potatoes

4 spring onions

1-2 red chillies

6 eggs

3 tbsp cottage cheese

250 g self-raising flour

1/2 packet of feta 

Pre-heat the oven to 180C. Line a 12-hole muffin tin with paper cases. Lightly wipe each one with oiled kitchen paper. 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 until nicely combined.

Divide the muffin mixture between the cases. Add a slice of chilli to each one. Bake at the bottom of the oven for 45 to 50 minutes. They freeze well. 

 

 

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