BIG BATCH: Savoury sweet potato chilli muffins
Having options for a grab and go meal is a must in our fast pace day to day. From the office to the gym or from school to after school clubs, everyone needs a little delicious snack that packs some healthful ingredients. This little muffin has it all, protein, veggies and carbs. The perfect package for busy people on the go – and who isn’t?
454g sweet potato, peeled and grated
3 green onions, thinly sliced
1 cup cottage cheese
2 cups all-purpose flour
2 tbsp granulated sugar
1 ½ tbsp chili powder
3 tsp baking powder
1 tsp salt
Optional: 1/4 cup pickled jalapeños
Preheat oven to 375F
Add the sweet potato, green onions, eggs, cottage cheese into a large mixing bowl and stir well.
In a separate bowl, whisk together the flour, sugar, chili powder, baking powder and salt.
Stir the dry ingredients into the wet until everything is well combined.
Spray 2 – 12 cup muffin tins with non-stick spray and spoon batter evenly into the muffin cups (filling 18) and top with one pickled jalapeno (optional). Cook for 30-40min. Muffins will be super moist but should not be “wet” in the centre.
Use a butter knife to gently release the muffins from the cups and let cool for 15min before removing.
Once completely cool, store in an airtight container for up to a week in the fridge or freeze for up to a month.
For a printable version of this recipe click here.
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