Sweet potato, avocado & feta muffins
Ingredients
- Step 1 1 sweet potato (about 200g), peeled and chopped into small chunks
- Step 2 drizzle of flavourless oil , such as vegetable or sunflower
- Step 3 1 large avocado , peel and stone removed, roughly chopped (about 150g prepared weight)
- Step 4 100g ground almonds
- Step 5 100g fine polenta
- Step 6 80ml maple syrup
- Step 7 3 large eggs
- Step 8 1 ½ tsp baking powder
- Step 9 1 tsp bicarbonate of soda
- Step 10 100ml semi-skimmed milk
- Step 11 50g feta , crumbled, optional
- Step 12 2 tbsp mixed seeds
- Step 13 ¼ tsp sweet paprika
Calories: 268
Carbohydrate: 22 g
Protein: 9 g
Fat: 15 g
Cook time: 40 minutes
Prep time: 20 minutes
Total time: 60 minutes
Servings: 9
TAGS
Lunch
Snack
British
Avocado
Cassie Best
Easy savoury muffin
Fetum
Sweet potato
Vegetable muffin
Directions
- Step 1 Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
- Step 2 Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through - check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.