Sweet potato, avocado & feta muffins

avocado easy savoury muffins feta sweet potato vegetable muffins

N/A

makes 9

Source

Ingredients

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

drizzle of flavourless oil , such as vegetable or sunflower

1 large avocado , peel and stone removed, roughly chopped (about 150g prepared weight)

100g ground almonds

100g fine polenta

80ml maple syrup

3 large eggs

1 ½ tsp baking powder

1 tsp bicarbonate of soda

100ml semi-skimmed milk

50g feta , crumbled, optional

2 tbsp mixed seeds

¼ tsp sweet paprika

Method

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.