These delicious muffins are from Jaime Oliver on Food TV which I watched while making my lemon and raspberry eclairs. Delicious and healthy, he made them as breakfast muffins, but I think they would be great for any meal. Sweet potato is full of Vitamin A and Vitamin B, “one of the most healthy veges on the planet.” I added mushrooms, courgette and onion and used cream cheese instead of ricotta as it was what I had in the fridge. Here is his recipe :Ingredients:
- 600g grated sweet potato (I used 600g of veges including sweet potato, mushroom, and courgettes)
- 6 eggs
- 250g wholegrain self-raising flour (or 250g wholegrain flour + 2 tsp baking powder)
- 2 chili sliced finely
- 4 spring onions
- 3 tablespoons cottage cheese
- 50g Parmesan cheese
- salt and pepper
Grate the sweet potato and/or vegetables. Add the eggs and the chopped spring onions and one chili finely chopped. Save the other finely chopped chili for the top. 
Add the cottage cheese and grated Parmesan. Then mix all ingredients together. 
He used his hands as the best tool for mixing so go for it!!! Place the mixture in a muffin tin lined with baking paper and top with poppy, sesame and sunflower seeds,
chili, finely grated Parmesan and a few sprigs of rosemary. Bake at the bottom of the oven (
makes the bottom go crispy) for 40 minutes at 180 degrees Celsius.
Sweet potato
Dressed in gold, orange, purple or white
sacchariferous
bestowing Vitamin B and C
antioxidant beta-carotene
calcium, iron and selenium
rich source of fibre
knobbly root vegetable?
hidden power house of nutrition
