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Sweet potato muffins recipe

A muffin for breakfast? Yes please! And, it’s sure to be your new favourite meal of the day, thanks to this recipe from Jamie Oliver.

Since they’re packed with healthy veg, these muffins will make a great after-school treat for the kids too - and they’re bound to keep them full until dinnertime.

Remember, you can easily add eggs to your EroeGo box, so you’ll have all those vital ingredients right to hand.

Nutritional content

Servings: 6 people

Prep time: 15 minutes + baking time


370 kcal Total Fat

12.5g Carbs

49.2g Sugar

7.1g Protein

18.2g Fiber



  • Olive oil

  • 600g sweet potatoes, peeled & grated

  • 4 spring onions, sliced

  • 1-2 chillies, finely sliced

  • 6 eggs

  • 3 tbsp cottage cheese

  • 250g wholemeal self-raising flour

  • 50g parmesan, grated

  • 1 tbsp sunflower seeds

  • 1 tbsp poppy seeds


  1. Preheat the oven to 180℃. Wipe some paper cases with a little olive oil, then use them to line a muffin tin.

  2. Put the sweet potato in a large bowl with the spring onion and most of the chilli - keep half a chilli aside for later.

  3. Crack the eggs into the bowl, then add the cottage cheese, flour, most of the parmesan and seasoning. Mix everything well.

  4. Put the mixture into the 12 muffin cases and sprinkle with the sunflower seeds, poppy seeds and the leftover slices of chilli.

  5. Sprinkle each muffin with the leftover parmesan, then bake at the bottom of the oven for 45 to 50 minutes, until golden.

  6. Take them out of the oven, let them cool in the tin for 5 minutes, then serve.


To store: Once these muffins have cooled down, put them in an airtight container and keep in the fridge for up to 2 days.


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