SWEET POTATO, AVOCADO & FETA MUFFINS

avocado-muffins

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 1 tsp bicarbonate of soda
  • 100ml semi-skimmed milk
  • 50g feta (crumbled, optional)
  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika

 

METHOD:

 

  1. Steam the sweet potato for 10 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.)

 

  1. 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.