Martha Collisons Sweet Potato Basil Feta Muffins Recipes

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MARTHA COLLISON'S SWEET POTATO, BASIL & FETA MUFFINS



Martha Collison's sweet potato, basil & feta muffins image

Time 45m

Yield 10

Number Of Ingredients 1

250g plain flour 2 tsp baking powder 75ml olive oil 2 Waitrose British Blacktail Medium Free Range Eggs 175ml milk 250g sweet potato, peeled and grated 100g feta cheese, crumbled 25g pack basil, leaves only, roughly chopped ½ fresh red chilli, finely chopped, or 1 tsp dried chilli flakes (optional) 2 tbsp mixed seeds

Steps:

  • 1. Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200°C, gas mark 6. Combine the flour and baking powder in a bowl and make a well in the centre. 2. Whisk together the oil, eggs and milk in a jug, then slowly pour the wet ingredients into the well in the dry ingredients. Use a balloon whisk to gently mix everything together until combined. Add the grated sweet potato, ¾ of the feta, basil and chilli (if using). Fold together until combined. 3. Divide the muffin mixture between the muffin cases and top with the remaining feta and mixed seeds. Fill the tin's 2 remaining holes with boiling water and bake for 20-25 minutes, or until risen and golden. Delicious warm or cold, they will keep for up to 3 days in an airtight container.

Nutrition Facts : Nutritional Info Typical values per serving Energy 1,026kJ 245kcals Fat 12.6g Saturated Fat 3.3g Carbohydrate 25.1g Sugars 2.5g Protein 7.1g Salt 0.6g Fibre 1.6g Click here for more information about health and nutrition

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