Avocado, sweet potato & feta muffins
Ingredients
- 1 sweet potato peeled and chopped into small chunks, aboutt 200g
- 1 large avocado peel and stone removed, roughly chopped (about 150g prepared weight)
- 100 g ground almonds
- 100 g fine polenta
- 80 ml maple syrup
- 3 large eggs
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda
- 100 ml semi-skimmed milk
- 50 g feta crumbled, optional
- 2 tbsp mixed seeds
- 1/4 tsp sweet paprika
- 1 drizzle of flavourless oil such as vegetable or sunflower
Instructions
- 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 paper.)
- 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, 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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