Sweet potato muffins? Trust us—it works. These beauties are soft, golden, and just the right amount of sweet, with warm spices and a rich texture that only sweet potato can deliver.
What makes them even better? A good drizzle of Wilson’s Extra Virgin Olive Oil. It adds moisture, depth of flavour, and a boost of heart-healthy fats. No overpowering taste—just a subtle richness that makes every bite feel indulgent (without the guilt).
They’re perfect for lunchboxes, lazy weekend baking, or a mid-afternoon pick-me-up with tea. And since sweet potatoes are packed with fibre and beta-carotene, it’s a snack you can actually feel good about.
Ready to bake?—go give it a try.
Ingredients
Method
- Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.
- Peel the sweet potatoes or squash and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.
- Crack in the eggs, add the cottage cheese, Olive oil and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
- Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.
- Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
- These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
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