Muffin recipe for 4 - 8 people, takes only 20 mins; recipe has sweet potato, oil, avocado, ground almond, polenta, maple syrup, egg, baking powder, bicarbonate of soda, semi-skimmed milk, feta, mixed seed and sweet paprika.
Sweet potato, avocado & feta muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
20 mins
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
Directions
- 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.
