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Who knew muffins could be packed with vitamins and minerals? Get your dose with this yummy, yammy recipe from a local charity.
Local charity Caring Cooks, which provides nutritious food to families across the island, as well as hot meals and cooking education in schools, has shared its simple recipe for sweet potato muffins with Bailiwick Wellbeing.
"Sweet potatoes are a rich source of fibre and contain an array of vitamins and minerals," the team explained.
"One medium sweet potato counts as one of your five-a-day, unlike white potato which does not."
ALLERGY ADVICE: Contains gluten, eggs and dairy.
(Serves eight)
250g sweet potato
2 spring onions
½ tsp. chilli powder
3 medium free-range eggs
50g cottage cheese
125g wholemeal self-raising flour
20g parmesan cheese
1 tbsp. sunflower seeds
Vegetable peeler
Grater
Mixing bowl
Knife
Chopping board
Tablespoon
Teaspoon
Muffin tray
Paper cases
Spatula
Fork
Weighing scales
1. Pre-heat the oven to 180°C/350°F/gas 4. Line a muffin tray with eight paper cases.
2. Peel the sweet potato and coarsely grate, then place into a mixing bowl.
3. Finely chop the spring onions and add to the sweet potatoes.
4. Crack the eggs into a separate bowl and whisk with a fork.
5. Add the eggs to the potato mix along with the flour, chilli powder, parmesan cheese and cottage cheese. Combine with a spatula.
6. Equally divide the mixture between the eight muffin cases. Sprinkle on the sunflower seeds and then place into the oven for 40-45 minutes or until golden and set. Best served warm.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
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