Butternut Squash, Cheese and Chilli Muffins

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I can’t believe how well these muffins turned out. To be honest, I’m not really a fan of muffins, either sweet or savoury. I made them for C, but when they came out of the oven, they smelt so good. I just had to try one. And well, I have been converted; this recipe has changed my whole attitude to muffins! These ones are cheesy, spicy and extremely comforting. This is a stunning recipe from Jamie Oliver’s new Superfoods book. I’ve been really impressed by the Superfood series on TV, not just by the ‘superfood’ concept but by the number of recipes I actually want to make. I’ve also made the tofu burgers which may sound boring, but were fantastic. Kudos to Jamie Oliver.

http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-muffins

Ingredients

olive oil

600g sweet potatoes or ½ a butternut squash (I used butternut squash)

4 spring onions

1-2 fresh red chillies

6 large free-range eggs

3 tablespoons cottage cheese

250g wholemeal self-raising flour

50g Parmesan cheese

1 tablespoon sunflower seeds

1 tablespoon poppy seeds

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  •  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.
  • Peel the sweet potatoes or squash 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.
  • 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.
  •  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.

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