Sweet Potato, Squash, Parmesan & Pumpkin Seed Muffins

Whilst on a visit to London last summer I had a delicious savoury muffins from a street 'foodie' market with sweet potato and feta cheese. I have search high & low for a similar recipe to no avail. Sew I have culled information from a number of sources and made up my own.

I am proud to present my:

Sweet Potato, Squash, Parmesan & Pumpkin Seed Muffins

220g Plain Flour

2 Teaspoon Baking Powder

250g Low Fat Yoghurt

4 Tablespoon Olive Oil

40g Parmesan Cheese - grated. 2 thirds for in the muffins, 1 third to sprinkle on the top.

80g Squash - chopped into small chunks & steamed for 5 minutes till just soft

80g Sweet Potato - chopped into small chunks & steamed for 5 minutes till just soft

30g Pumpkin Seeds

2 Eggs

Salt & Pepper

In a large bowl mix all the dry ingredients: Flour, baking powder, 2 thirds of the Parmesan, salt & pepper

Mix the wet ingredients: Yoghurt (I only had 220g of yogurt so made it up with milk and it hasn't seemed to make any difference) , Eggs, Oil.

Pour into the dry ingredients

Then add the squash, sweet potato pumpkin seeds 

And gently fold all together.

Put into your prepared muffin cases. sprinkle with the reserved Parmesan cheese. It made a perfect 12 muffins.

I received some of this new parchment paper that is coated with foil. I cut it into squares and pushed it into the muffing tin with spice jar. It keeps the shape of the tin because of the foil and it all lovely and shiny silver on the out side.

Bake for approx 15-20 minutes at 200 C, gas No. 6 Check by inserting a skewer, if it comes out cleanly they are cooked. As I will be freezing & reheating these I erred on the soft side.

They turned out beautifully. Moist, tasty and yes there is a bit missing - I just had to have a bite and they are very yummy!

I'll be freezing these to stop me eating them all too quickly and because I plan to take them to work for lunch with a bowl of soup