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

Time 40m

Yield makes 9

Number Of Ingredients 13

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 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