Sweet potato, turmeric and chilli muffins

• 600g sweet potatoes
• 4 spring onions
• 1 tsp turmeric powder
• ½ tsp ground black pepper
• 1 fresh red chilli
• 6 large free range eggs
• 100g feta cheese, crumbled
• 250g wholemeal self-raising flour
• 50g parmesan cheese, finely grated
• 1 tsp. sea salt
• 1 tbsp. nigella seeds

Preheat your oven to 180°C/ 160°C fan/ gas mark 4. Line a 12-hole muffin tin or 2 x 12-hole fairy cake tins with paper cases, then lightly wipe each tin with oiled kitchen paper.

Peel the sweet potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl.

Crack in the eggs and add the rest of the ingredients.

Evenly divide the muffin mixture between the cases.

Bake at the bottom of the oven for 30 to 45 minutes or until golden and set (it's best to check after 30 minutes).

Leave to cool on a rack and keep in a sealed container for up to 3 days. The muffins can be frozen and warmed up in the oven.