Sweet Potato Avocado Feta Muffins Recipes

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SWEET POTATO, AVOCADO & FETA MUFFINS



Sweet potato, avocado & feta muffins image

Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds

Provided by Cassie Best

Categories     Lunch, Snack

Time 40m

Yield makes 9

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

SWEET POTATO, KALE AND FETA MUFFINS



Sweet Potato, Kale and Feta Muffins image

What a hearty way to start your day: warm muffins stuffed with roasted sweet potatoes, baby kale and feta cheese. Make them ahead, heat them up, and save yourself precious minutes in the morning.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 13

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 tablespoon olive oil
2 eggs
1/3 cup butter, melted
1/2 cup milk
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups baby kale or baby spinach, coarsely chopped
3/4 cup crumbled feta cheese
1/2 cup shredded Gruyère cheese (2 oz)

Steps:

  • Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
  • Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
  • Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

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