Full of fibre, protein and sustaining energy, these muffins are a portable powerhouse of nutrition. They are also quite versatile: swap the sweet potato with pumpkin and the haloumi with another cheese of choice. I have also made a miso-pumpkin version, stirring a tablespoon of miso paste into the mix and adding semi-dried tomatoes and parmesan in place of haloumi. These muffins will keep for three days in the fridge and I recommend warming them in the oven before eating for ultimate enjoyment.
Makes: 6 muffins
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 275g sweet potato or pumpkin, grated
- 3 spring onions, chopped
- ½–1 fresh red chilli, deseeded & chopped
- 3 eggs
- 1 cup spelt flour
- ½ cup cubed haloumi
- Sea salt, to taste
Method
- Preheat oven to 180°C.
- Mix pumpkin, spring onion and chilli in bowl, stirring to combine.
- Crack in eggs and mix well.
- Stir through flour and haloumi and add salt to taste.
- Divide between 6 greased muffin tin compartments or patty pans and bake for around 50 mins, or until cooked through and a deep golden on top.
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