The original recipe for these suggests you eat them for breakfast however I have to agree with my husband on this one, they are a little bit more lunch like, more than perfect for picnic fodder but also make a rather satisfying brunch time snaffle. Before I start with the recipe though, there are two confessions to make...
First confession, these aren't actually Mexican muffins. As far as I know these aren't adorning morning tables across Mexico but they certainly are inspired by the flavours.
Second confession, they aren't really my idea at all. This recipe is based on one that I saw Jamie Oliver cooking on the telly. In my usual way however, I just couldn't help tinkering with it and making it my own. I'm going to have these as on the go breakfasts and one muffin has so far been put in the freezer as an experiment. There were 15 in the batch so it would be good if I could save some back like I do with pancakes.
As you will see from the ingredients, these tasty morsels are choc full of nutrients to kick off your day. Chia seeds and linseed for omega oils, protein and fibre... Sweet potatoes for beta-carotene (vitamin A) and vitamin C... Eggs because, well they are natures' ultimate superfood and Anti-inflammatory turmeric all bound together in a wholemeal muffin. What's even better than healthy food though? Healthy food in the guise of a treat. Like a muffin then...
Mexican Breakfast Muffins
Makes 12-15 muffins
600 g sweet potatoes - peeled and coarse grated
4 spring onions - finely sliced
1 fresh jalapeño chilli - finely sliced
First confession, these aren't actually Mexican muffins. As far as I know these aren't adorning morning tables across Mexico but they certainly are inspired by the flavours.
Second confession, they aren't really my idea at all. This recipe is based on one that I saw Jamie Oliver cooking on the telly. In my usual way however, I just couldn't help tinkering with it and making it my own. I'm going to have these as on the go breakfasts and one muffin has so far been put in the freezer as an experiment. There were 15 in the batch so it would be good if I could save some back like I do with pancakes.
As you will see from the ingredients, these tasty morsels are choc full of nutrients to kick off your day. Chia seeds and linseed for omega oils, protein and fibre... Sweet potatoes for beta-carotene (vitamin A) and vitamin C... Eggs because, well they are natures' ultimate superfood and Anti-inflammatory turmeric all bound together in a wholemeal muffin. What's even better than healthy food though? Healthy food in the guise of a treat. Like a muffin then...
Mexican Breakfast Muffins
Makes 12-15 muffins
600 g sweet potatoes - peeled and coarse grated
4 spring onions - finely sliced
1 fresh jalapeño chilli - finely sliced
2 tbsps coriander stalks - finely sliced
1 tsp turmeric
1 tsp smoked paprika
1/2 tsp cumin
6 large free-range eggs
4 tbsp cottage cheese
250 g wholemeal self-raising flour
6 large free-range eggs
4 tbsp cottage cheese
250 g wholemeal self-raising flour
2 tbsp ground linseed
2 tbsp chia seeds
50 g Parmesan-like cheese (Twineham Grange do a veggie version and the Italian Hard Cheese in Sainburys basic range and Tesco Value are also suitable for vegetarians)
A sprinkle poppy seeds
These are ridiculously easy...
1. Preheat the oven to 180C or Gas Mark 4.
2. Mix everything except the poppy seeds and about a tablespoon of the parmesan which need to be left for toppings.
3. Fill paper cases in a muffin or cupcake tray with the mixture, pile them fairly high, they rise but not loads due to the heavy sweet potato. You will get about 12-15 muffins. Then sprinkle over the poppy seeds and remaining cheese.
4. Place in the oven on the bottom shelf for about three quarters of an hour. You know when they are cooked as they turn golden brown on the top and will have firmed up as the egg has cooked.
5. Take out and allow to cool before diving in.
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