These delicious savoury muffins are from Jamie Oliver’s new Super Food book. I really fancied making them after watching his programme which is all about eating healthy and thinking a bit more about what we are putting in our bodies.
The whole holiday season was filled with indulgence for us in both food and wine and it really does begin to take it’s toll. Apart from the odd jiggle in places that never used to jiggle there’s the lack of energy and that horrible bloated feeling. There’s really no better motivation to start eating better than when your body is telling you so.
It’s also made me think about what nutritional value foods have and I think that Jamie’s super food programme has really opened my eyes to how powerful food is! I mean who would’ve thought a sweet potato is packed full of vitamin C which helps protect our cells in damage against stress?! Which for me I believe is the cause of many horrible diseases and illnesses in this world and unfortunately is a part of everyday life for a lot of people.
It really has inspired me to eat, cook and think much healthier! I do still believe everything in moderation and I’m not going to ignore my intense craving I get for nachos from time to time or not bake a lovely sticky toffee pudding at the weekend. I just will be making an effort to really think about what I’m eating and how I feel.
So I urge you to give these muffins a go just because they are so utterly delicious.
600g sweet potato or butternut squash
4 spring onions
1-2 fresh red chillies
6 large free range eggs
3 tbsp cottage cheese
250g wholewheat self raising flour ( I didn’t have self raising so added 1/2 tsp of baking soda )
50g freshly grated Parmesan cheese
2 tbsp chopped almonds ( Jamie used poppy seeds and sunflower seeds but I used what I already had )
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. I used a non stick mini loaf instead and it worked beautifully. Peel the sweet potatoes or squash and coarsely grate into a large bowl. You can also use a food processor for this step. 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.
Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli. 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.
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.
For the original recipe Click here