These muffins are perfect for a healthy start to your day. Packed full of nutrients and with only 160 calories per muffin, you can easily have two guilt free.
These are my go-to “healthy bake”. They are very easy to make and are much more nutritional than most convenient breakfast options (8g of protein in each muffin!).
They are delicious cold but they are even better straight from the oven (just let them cool for about 5 minutes before digging in). You could always prepare them the night before and bake them off fresh in the morning.
- Low calorie oil spray
- 600g sweet potato
- 4 spring onions
- 2 red chillies
- 6 large eggs
- 40g cottage cheese
- 250g wholemeal self-raising flour
- 50g grated Parmesan cheese
- 1 tbsp sunflower seeds
- 1 tbsp poppy seeds
Step 1 – preparation
Preheat your oven to 180ºC (fan oven 160ºC).
Line 16 muffin tin holes with muffin cases.
Lightly grease the muffin cases with the low calories oil spray.
Step 2 – prepare the mixture
Peel the sweet potatoes and grate into a large bowl.
Trim and slice the spring onions and add to the sweet potato.
Finely slice the chillies (removing the seeds if you don’t like it too hot – I keep them in). Add two thirds to the bowl and reserve a third to top the muffins with later.
Add the cottage cheese to the mixture along with the eggs and the wholemeal flour.
Finally, add most of the Parmesan cheese (about 40g), season with salt and black pepper and mix until combined.
Step 3 – bake
Spoon the mixture into the prepared muffin cases.
Top with the sunflower seeds, poppy seeds, remaining sliced chillies and Parmesan cheese.
Bake for 35 – 40 minutes, until they are golden and set.
Step 4 – enjoy
Allow the muffins to cool for 5 – 10 minutes to enjoy hot.
Alternatively, cool on a wire rack and then store them in the fridge once cooled. They will keep in the fridge for a few days