© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

BIG BATCH: Savoury sweet potato chilli muffins

September 16, 2019

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?

 

Makes 18 

 

454g sweet potato, peeled and grated

3 green onions, thinly sliced

5 eggs

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

  1. Add the sweet potato, green onions, eggs, cottage cheese into a large mixing bowl and stir well.

  2. In a separate bowl, whisk together the flour, sugar, chili powder, baking powder and salt.

  3. Stir the dry ingredients into the wet until everything is well combined.

  4. 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. 

  5. Use a butter knife to gently release the muffins from the cups and let cool for 15min before removing. 

  6. 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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