- A little melted Coconut oil for greasing
- 2-3 Red Chilies (depending how hot you like it!) coarsely chopped & some sliced finely for decoration
- 18 Black olives, finely sliced
- 3 tbsp Cottage cheese
- 70g Parmesan, finely grated
- 6 large eggs, beaten
- 210g Wholemeal flour or gluten-free flour
- 20g Ground chia seed
- 1/4 tsp ground black pepper
- 2 tbsp protein powder (soya or pea)
- 640g Sweet potato, peeled & roughly cut into chunks
- 3/4 tsp dried mixed herbs
- 100g Sun-dried tomatoes, blotted to remove excess oil, sliced finely
- 40g Feta cheese diced into small cubes
- 1 tbsp Coconut oil
- 1 tbsp Milk
- 20g Ground flaxseed
- 3/4 tsp salt
- 1/2 tsp baking powder
- Optional: 1/2tsp dried chilies if you like more heat!
- To garnish: 50g grated cheese
Preheat the oven to 175ºC. Grease the muffin trays with a little melted coconut oil or line with bun cases if you prefer.
Place the sweet potato chunks in a blender & whizz to roughly chop up.
In a bowl, mix together the chopped sweet potato, the coarsely chopped chilli with the mixed herbs, finely sliced olives & sun-dried tomato slithers.
Stir in the cottage cheese, feta cubes, grated parmesan, coconut oil, eggs & milk.
Then mix in the flour, baking powder, ground flaxseed, ground chia seed (if using), salt & pepper. If using, stir in the dried chilli flakes & protein powder.
Spoon portions of the mixture into the prepared greased muffin trays/muffin cases. Sprinkle the top with the sliced chilli & grated cheese.
Bake in the oven for 30 mins for mini-muffins & 45-50 mins for large muffins, until golden brown on the surface & a skewer comes out clean.
Recipe found on pulsin.co.uk