- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 268
- Carbohydrate Content: 22g
- Fat Content: 15g
- Fiber Content: 3g
- Protein Content: 9g
- Saturated Fat Content: 3g
- Sodium Content: 0.9g
- Sugar Content: 9g
Sweet potato, avocado & feta muffins Recipe
Sweet potato, avocado & feta muffins is a Muffin recipe for 4 - 8 people, takes only 20 mins; recipe has sweet potato, oil and avocado.
Ingredients
- Egg - 3 large eggs
- Oil - drizzle of flavourless oil, such as vegetable or sunflower
- Sweet Potato - 1 sweet potato (about 200g), peeled and chopped into small chunks
- Avocado - 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
- Feta - 50g feta, crumbled, optional
- Bicarbonate Of Soda - 1 tsp bicarbonate of soda
- Maple Syrup - 80ml maple syrup
- Baking Powder - 1 1/2 tsp baking powder
- Ground Almond - 100g ground almonds
- Mixed Seed - 2 tbsp mixed seeds
- Semi Skimmed Milk - 100ml semi-skimmed milk
- Polenta - 100g fine polenta
- Sweet Paprika - 1/4 tsp sweet paprika
Instructions
- 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.)
- 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.
