Summary

Ingredients

• Olive oil for the paper molds
• 400 g sweet potato (s)
• 1 chilli pepper (s), red
• 5 large egg (s)
• 150 g cream cheese, rainy (cottae cheese)
• 40 g parmesan, freshly rated
• 200 g spelled flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ salt
• Pepper and paprika powder as desired
• 1 tablespoon poppy seeds
• 20 g sunflower seeds

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Instructions

1. Preheat the oven to 180 ° C top and bottom heat. Line a muffin tin with paper molds or 15 cm squares of baking paper. Drizzle some olive oil on kitchen paper and use it to grease the paper molds (note: not shown in the video).
2. Peel the sweet potatoes and grate them finely. Halve the chilli pepper, remove the seeds and cut the chilli into small pieces. Put the eggs in a bowl, add the cottage cheese and most of the parmesan.
3. Mix the flour with the baking powder and salt and add along with the pepper and paprika powder. Add the grated sweet potatoes, chilli pieces, poppy seeds and most of the sunflower seeds and mix everything well.
4. Divide the batter into the paper molds and sprinkle with the remaining sunflower seeds and the remaining parmesan. Bake the muffins in the preheated oven on the lowest rack for about 45 minutes until they are golden brown and baked through.
5. The muffins are particularly delicious when they are lukewarm.