We all know what it feels like to be low on time during a high-stress morning. Between blow drying your hair and trying to track down your keys, it’s pretty easy for breakfast to get lost in the mix. But instead of leaving in a rush, only to get progressively hangrier as you make your commute, we’ve got a practical solution: Chef and blogger Andrea Buckett‘s divinely batch-able recipe for sweet potato chili muffins, which are as tasty as they are practical.
“From the office to the gym or from school to after school clubs, everyone needs a little delicious snack that packs some healthful ingredients,” Buckett writes. “This little muffin has it all: protein, veggies and carbs.”
And Buckett is right — these muffins are packed with eggs and creamy cottage cheese to fill you up. You’ll also get your veggies, thanks to the addition of sweet potatoes. Green onions, chili powder, and optional jalapeños add enough spicy and savory flavor to keep you coming back for more. No wonder Buckett refers to these beauties as “the perfect package for busy people on the go.”
Andrea Buckett’s Sweet Potato Chili Muffins
Makes: 18 muffins
Ingredients
- 2 large sweet potatoes, 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: ¼ cup pickled jalapeños
Instructions
- Preheat oven to 375° F. Add the sweet potato, green onions, eggs, and cottage cheese into a large mixing bowl and stir well.
- In a separate bowl, whisk together the flour, sugar, chili powder, baking powder, and salt.
- Stir the dry ingredients into the wet until everything is well combined.
- Spray two 12-cup muffin tins with non-stick spray and spoon batter evenly into the muffin cups (filling 18) and top with one pickled jalapeño (optional). Cook for 30-40 minutes. Muffins will be super moist but should not be “wet” in the centre.
- Use a butter knife to gently release the muffins from the cups and let cool for 15 minutes before removing.
- Once completely cool, store in an airtight container for up to a week in the fridge or freeze for up to a month.
