1sweet potatopeeled and chopped into small chunks, aboutt 200g
1large avocadopeel and stone removed, roughly chopped (about 150g prepared weight)
1tspbicarbonate of soda
1drizzle of flavourless oilsuch as vegetable or sunflower
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.