Jamie Oliver's Sweet Potato Muffins
Super Foods; Detox; Lose 5 lbs. in 1 week; New Year's Resolutions......we are bombarded with these phrases during the month of December.
The holidays are wonderful, but we tend to overeat, over drink, over indulge. I tend to do that during the cold months anyway, always craving stews and pastas, more hearty fare.
How about a healthy snack for a change?
You know my love for sweet potatoes, and the title of Jamie Oliver's book is EVERYDAY SUPER FOOD, and this recipe sounded pretty healthy....and I will only eat 2.....maybe 3.
These came out DELICIOUS.
I was not sure what to expect, since they are called "muffins", but have no sugar in the recipe. No butter, no oil either.
The only "bad" thing is the flour.
Think of these more like mini quiches, and yes, I ate 3 of them for breakfast.
I served them alongside maple glazed salmon and spinach for dinner, and we really enjoyed them.
The recipe uses sunflower seeds on top along w/ the poppy seeds. I did not have any sunflower seeds, so opted only for the poppy seeds.
I translated the recipe from the UK metric to US measurements.
Jamie's Sweet Potato Muffins (adapted from EVERYDAY SUPER FOOD): makes 12 regular size muffins
4 cups of grated raw sweet potato (I used 2 large ones, peeled)
3 tbsp cottage cheese
4 scallions, sliced
2 chilis (or hot pepper flakes), sliced thin
1 1/2 cups of flour
2 tbsp baking powder
salt & pepper
1/4 cup of grated Parmesan cheese
1 tbsp sunflower seeds
1 tbsp poppy seeds
Make sure you spray the muffin liners with nonstick spray (the recipe does not tell you this, and trust me, they will stick if you forget to do it!).
Mix the eggs, grated sweet potatoes, scallions and cottage cheese in a bowl with the chilis.
Add in the dry ingredients with the Parmesan cheese and combine. Season with salt & pepper (don't forget).
I use an ice-cream scoop for even servings. Fill the muffin cups almost to the top.
Sprinkle with the seeds.
Bake in a 350F oven for about 40 minutes.
These were delicious warm, and also right out of the fridge.
Perfect for breakfast or served with mustard maple salmon and a salad!