These little muffins were originally intended for breakfast. At least, that's how Jamie Oliver saw it in his book "Superfood". I've enjoyed them at just about every moment of the day: for lunch, for a snack and even at night. They are so filling that they hold you in your stomach no matter what. And there are days like that, when it's really not bad at all.
Friends of the healthy girls in a hurry
Two are enough to have eaten well, and accompanied by a small salad, they will give you the impression to have swallowed your ration of good nutrients without having to think about it. They are also convenient to take along on a trip, which is one of the reasons I chose this recipe...My version does not contain fresh chilies. I don't like to impose hot flavors: just add some chili petals for those who like it. But if you wish, 1 or 2 fresh chili peppers are included in Jamie's original recipe.
Ingredients
- Olive oil
- 600 g of sweet potato
- 4 onions-stems
- 6 eggs
- 250 g of wholemeal flour
- 1 tsp baking powder
- 3 tbsp of cottage cheese
- 50 g of parmesan cheese
- 1 tbsp of sunflower seeds
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 180°. Line a muffin tray with paper liners
- Peel the sweet potato and grate it with a rösti grater.
- Add the chopped onions, eggs, cottage cheese, yeast and flour to the sweet potatoes, along with the Parmesan cheese. Mix well to obtain a homogeneous preparation.
- Pour the batter into the muffin cups, sprinkle with sunflower and poppy seeds, and add a little parmesan cheese on top if you like.
- Bake in the oven at half-height for 45 to 50 minutes.
