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Sweet potato, avocado & feta muffins Recipe
Sweet potato, avocado & feta muffins
  • Cook Time: 20 mins
  • Serving: 4 - 8 Persons
Nutrition facts (per portion)

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

By 2021-06-25

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

  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.)
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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