These are a FAVE!! They can be eaten for any meal or as a snack, hot or cold. That’s a pretty versatile muffin if you ask me!
They’re a take on another Jamie Oliver recipe, however I have made them gluten and allium free. Along my journey learning about my body and intolerances, I also became aware I had reactions to red peppers and red chillis. So in this recipe I only use green chillis, feel free to use any colour that suits you.
As soon as it gets cold I crave stodgy, thick, cakey flavours, this can often mean an unhealthier choice however these muffins really do hit the spot and put an end to those cravings without being naughty.
my top tips
Swap some of the flavour ingredients to personal preference, cooked bacon or sausage can be added, or top with different cheeses.
Taking out the chilli, keeping the flavours muted means the muffins can be used for baby/toddler weaning or children’s lunchboxes.
ingredients
Olive oil
600g sweet potato or courgette
2 green chillis
6 eggs
3 tbsp cottage cheese
250g gf flour SR
50g parmesan
1tbsp sunflower seeds
1tbsp poppy seeds
method
Preheat oven to 180.
Cut squares of baking parchment and grease them, then put into muffin tin holes.
Peel and grate courgette or sweet potato, add salt, stir and rest.
Squeeze out all the water through a cloth.
Slice chilli, add to the bowl, save half.
Crack eggs in to the bowl along with cottage cheese, flour and parmesan (save some) and s&p.
Combine.
Divide into muffin cases and sprinkle cheese, chilli and seeds on top before putting in the oven for 45mins.
Leave to cool slightly, then tuck in, or leave to cool completely and keep in air tight container for a couple of days.
Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings.
It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!!
It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling.
I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!!
Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives.
This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM
I hope you love it!!
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a blog by devaney 