SWEET POTATO, KALE AND FETA MUFFINS

SWEET POTATO, KALE AND FETA MUFFINS image

Categories Bread Egg

Yield 12

Number Of Ingredients 26

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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.