Sweet potato muffins with parmesan and chili

Ingredients for 8 servings:

• Olive oil for the paper molds
• 400 g sweet potatoes
• 1 red chili pepper(s)
• 5 large eggs
• 150 g cottage cheese
• 40 g Parmesan, freshly grated
• 200 g spelt flour
• 2 tsp baking powder
• ½ tsp salt
• Pepper and paprika powder as desired
• 1 tbsp poppy seeds
• 20 g sunflower seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (top and bottom heat). Line a muffin tin with paper baking cups or 15 cm squares of baking paper. Drizzle a little olive oil onto kitchen paper and grease the paper baking cups with it (Note: Not visible in the video). Peel and finely grate the sweet potatoes. Halve the chili pepper, remove the seeds, and cut the chili into small pieces. Crack the eggs into a bowl, add the cottage cheese, and most of the Parmesan cheese. Mix the flour with the baking powder and salt, then add it along with the pepper and paprika. Add the grated sweet potatoes, chili pieces, poppy seeds, and most of the sunflower seeds and mix well. Divide the batter between the paper baking cups and sprinkle with the remaining sunflower seeds and Parmesan cheese. Bake the muffins in the preheated oven on the lowest rack for about 45 minutes, until golden brown and cooked through. The muffins taste best served lukewarm.