When I came to check out these muffins that a friend raved about, it seems they were invented by Jamie Oliver. Thank you Jamie! A whole load of other websites have variations – so nothing new here. Muffins are back!

Bored with our usual breakfasts and lunches, muffins seemed a good idea. I have now made these a few times and give, as my main recipe, the one we most enjoyed, with options given in brackets. They are eggy, rich and tasty.

Olive oil
600g sweet potato (or butternut squash), peeled and coarsely grated
2 shallots, finely chopped (or handful parsley, finely chopped)
1-2 fresh chillies, finely chopped (no need to remove seeds)
6 eggs, beaten
3 tbsp cottage cheese (or ricotta)
250g wholemeal self-raising flour
50g Parmesan cheese
1 tbsp sunflower seeds
1 tbsp poppy seeds (or substitute these seeds for any mixture of seeds)
Salt and freshly ground black pepper

Oven at 180°C

Line a 12-hole muffin tin with paper cases or use squares of parchment or greaseproof paper to make cases. (To make quick cases cut 12cm squares of parchment or greaseproof paper and form these into cases by putting a can in the centre and ‘moulding up’ the sides.) Grease these lightly.

Put the grated sweet potato into a large bowl. Add the chopped shallots, half the chopped chilli, flour, beaten eggs, cottage cheese and most of the Parmesan. Also add the poppy seeds (or any smaller seeds).

Mix with a large wooden spoon until combined.

Divide the mixture into 12 and form into balls. Place into the cases and dot with the large seeds, remaining Parmesan and chopped chillies.

Bake for about 40-45 minutes or until the muffins are golden and set.

Although they will keep for a couple of days in the fridge, they are best enjoyed warm straight from the oven.