Preheat the oven to 180°C.
Line a 12-hole muffin tin with grease-proof paper cases and lightly wipe each one with kitchen paper soaked in a little vegetable oil.
Peel the sweet potatoes and coarsely grate into a large bowl.
Mix in the spring onions, half the sliced red chilli, and the sautéed courgettes. Stir in the beaten eggs, Saint Agur crème, flour, and 40g of the crumbled Saint Agur cheese.
Season with sea salt and black pepper.
Evenly divide the muffin mixture between the muffin cases. Sprinkle over the mixed seeds, the remaining sliced red chilli and the 20g of crumbled Saint Agur blue cheese.
Bake at the bottom of the pre-heated oven for 35 to 40 minutes, or until golden and cooked through.
Serve immediately with smoked salmon and a mixed leaf salad, drizzled with olive oil and lemon juice for a great lunch or served on there own as a snack.