Sweet potato muffins 1



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Breakfast can get a bit repetitive so it’s a great idea to mix things up sometimes with something like these tasty savoury muffins. They are packed with everything you need for a healthy start to the day, with sweet potato providing plenty of vitamin C and the eggs, cheese and seeds giving you just the right amount of protein. Since they’re so good for you, you can actually eat two per portion to full you up for the morning and keep you going until lunchtime! Store them in an air-tight container and warm them up for about 20 seconds in the microwave before eating if you like.


  • olive oil
  • 600g sweet potatoes or ½ a butternut squash
  • 4 spring onions
  • 1-2 fresh red chillies
  • 6 large free-range eggs
  • 3 tablespoons cottage cheese
  • 250g wholemeal self-raising flour
  • 50g Parmesan cheese
  • 1 tablespoon sunflower seeds
  • 1 tablespoon poppy seeds


1. 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 and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.

2. 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.


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Starts at 60 Writers

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  1. Sweet potato is about the best non-allergenic food one can possibly eat. Forget about the South American potato and have heaps of this highly nutritious non fattening tuber.

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