Place the paneer cheese into a large mixing bowl and use a fork to break it into tiny pieces.
Add the eggs to the bowl and lightly beat. Then add sweet potatoes, sliced spring onions, chillies, parmesan cheese, salt and ground pepper, mixing well.
Sift the flour and baking powder together and add to the egg mixture. Gently stir until just combined.
Using two tablespoons, divide the mixture evenly between the lined holes – the batter should be almost level to the top of the tin.
Next divide and sprinkle the topping ingredients evenly between the muffins.
Place the muffins in the preheated oven and bake for 25 - 35 minutes, or until golden and cooked. It’s cooked when a skewer inserted into the centre of a muffin comes out clean.
Remove from the oven and transfer to a wire rack.
These can be eaten hot or cold, and stored for several days in the fridge. For longer storage they can be frozen.