An autumn recipe by Donna Hay. I was drawn to this healthy, and punchy, recipe as a new way to enjoy sweet potato. I also prefer a savoury breakfast so I adore these.
They work just as well without the salami if you want to keep them vegetarian.
Feel free to fiddle around with the seeds too as so many would work well here - swap sunflower for pumpkin seeds, add a sprinkle of poppy or nigella seeds... the basis of the recipe is here.
A great brunch recipe too!
Pictured: Harissa mixed seed and sweet potato muffins2 ½ cups self-raising flour
1 ½ cups grated sweet potato
1 tbsp harissa paste – you can find tubes or jars in most grocery stores these days
2 cups natural, thick Greek-style yoghurt – I like Attiki, Jalna or Farmer’s Union
½ cup (125ml) extra virgin olive oil
2 eggs
Optional – 100g thinly sliced salami, torn – choose your favourite, spicy work well too
¼ cup flat-leaf parsley finely chopped
¼ cup black chia seeds, plus extra for sprinkling
¼ cup sunflower seeds, plus extra for sprinkling.
Preheat your oven to 180 °C.
Prepare the 12 x 1/3 cup muffin tins – lightly grease and line with paper cases – a light spray of oil on the cases helps too.
Place all ingredients into a large bowl except for the extra sprinkling seeds.
Mix until just combined.
Divide mixture between the 12 muffin tin – sprinkle with the extra seeds.
Bake at least 25 minutes, depending on your oven – test that a skewer comes out clean.
Turn onto wire rack to cool slightly before serving warm.
Place any remaining muffins in a tin in the fridge and warm gently in the oven before serving as they taste amazing when warmed.
Makes 12