Jamie Oliver’s Sweet Potato Muffins using Valley Kitchen Multi-purpose flour blend Yield: 12 large 6 45
ml
4 1-2
eggs, large (free range)
6
cottage cheese
3
green onions, cleaned and finely chopped red chillies
4
Tbsp
1-2
600
g
sweet potato, grated
4
cups
375
ml
1 1/2
cups
30
ml
Valley Kitchen Multipurpose flour blend baking powder
2
Tbsp
50
g
Parmesan cheese, grated
1/2
cup
15
ml
sunflower seeds
1
Tbsp
15
ml
poppy seeds
1
Tbsp
1. 2. 3. 4. 5. 6. 7. 8. 9.
Per Muffin: 170 calories, 7 g fat, 2 g saturated fat, 100 mg cholesterol, 320 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g sugar, 6 g protein
Preheat the oven to 350oF. Line 12 large muffin tins with parchment paper. Lightly spray with olive oil. Break the eggs into a large bowl. Stir in the cottage cheese, green onion and half of the chopped chillies. Clean and grate the sweet potato. Stir into the egg mixture. Combine the flour and baking powder. Season with salt and pepper. Stir into the sweet potato mixture. Fold in half of the cheese. Scoop into the prepared tins. Top with the remaining red chillies, cheese, poppy and sunflower seeds. Bake for 40 to 45 minutes.