Sweet potato, avocado & feta muffins Cassie Best


  • 1 sweet potato (about 200g), peeled and chopped into small chunks

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • drizzle of flavourless oil, such as vegetable or sunflower
  • 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g ground almonds
  • 100g fine polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 80ml maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree…

  • 3 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100ml semi-skimmed milk
  • 50g feta, crumbled, optional

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika
  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.

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