Last Sunday I went back to the humble abode of my parental figures for dinner. As I’ve mentioned before, the best thing about moving out is that when you go back home, you’re parents treat you like you’re a guest. I mean, I offered to help my mum with dinner but she insisted that she’d got everything under control. So with that out of the way, what else was I supposed to do, if not recline on the sofa with a cuppa and watch Jamie Oliver’s Superfood? Exactly. So that’s what I did.
On the show, he made some breakfast muffins, but not your typical English muffins, not even your good old crumbly blueberry treat. This show is all about getting the most health wealth out of your food without compromising on flavour. This recipe has a sweet potato base with chilli, spring onions (scallions if you’re American) and parmesan, to name but a few of the other ‘slap you around the face’ ingredients. My boyfriend’s eyes basically lit up like the Eiffel Tower at night when he heard Jamie say that for 400 calories, you could have not one but two of these bad boys for your brekkers. So I decided to give them a try. Pictured below is everything I used. You can find the link to the exact recipe here (link).
So to start with, can I just point out that grating 600g of sweet potato by hand is a workout and a half? Seriously, brace yourself! Once that horrendous task was out of the way (oh the drama), the recipe was a cinch. It’s just a case of putting everything in a bowl and mixing together, with the exception of a bit of half time slicing of the spring onions and chilli. Although actually, Nigella Lawson once kindly taught me* that kitchen scissors are much less strenuous way of slicing spring onions, so I just used those and snipped them directly into the bowl. Simples. I mean maybe it is actually quicker to use a knife, if you have knives that are actually decent, sharp kitchen knives, and not ones you bought just because they came in a cool little ‘man shaped’ holder so it looks like you’re stabbing him….but anyway, I digress.
The only thing I changed about the recipe is that Jamie asks that you reserve some of the chilli to sprinkle on top of the raw muffin mix once it’s in the cases. I mean, I don’t hate spicy food, but I’d never order anything above a medium heat if I went to an Indian restaurant. As you might imagine, the thought of my breakfast being topped with big old fiery chilli slice waiting to burn my lips into oblivion just wasn’t doing it for me; so I just finely chopped the whole thing and whacked it into the mixture. I know technically it’s the same amount of chilli, but I’d just rather have it evenly dispersed in little flecks, so it’s more of a subtle ‘hummy’ heat, rather than a big intense hit. But each to their own. I actually really wish I had a higher tolerance for spice. One of my friends from university, Simon, once said with my personality it doesn’t seem quite right that I don’t eat raw chillies for dinner every night. I’m not 100% sure that was a compliment, but either way I like it.
The recipe says to cook for between 45-60 minutes. My oven is fan assisted, so things tend to cook on the quicker side of things, so 45 minutes was enough to make sure everything was cooked, firm and smelling bloody incredible. Another thing to note, I used muffin cases for my muffins, rather than squares of baking parchment, and found that the mixture actually made 16 muffins rather than 12, so yay that.
Ok, I’ve just tried one (all in the name of truthful and accurate blogging). Can confirm that they are indeed very tasty. I think they are something I would rather eat as an afternoon snack – maybe at like 3 o clock as some pre gym fuel, rather than as a breakfast; but that’s just because I love the more traditional breakfast foods so much. I think it will be a long time before I swap out my morning porridge or eggs; but you never know!
*note: Nigella Lawson didn’t just pop round to my house to teach me that kitchen scissors are a handy alternative to a knife – it was on her tv show. Although if this blog ever takes off and Nigella reads this – you’re welcome to pop round any time!