NEW RECIPE: Sweet Potato, Kale & Feta Muffins

>>NEW RECIPE: Sweet Potato, Kale & Feta Muffins

Our kitchen have been busy concocting some new recipes for our shop. This one is from our Lead Nutritional Therapist, Nicky Robinson. If you would like to try making it at home, go ahead and use the recipe below. We would love to see what you make online! Tag us @PennyBrohnUK on Instagram or Twitter with your photos and videos.

These deliciously filling, protein rich muffins are packed with nutrients for the perfect grab & go breakfast or healthy snack.

Ingredients

(makes 12 large muffins)

  • 600 g sweet potatoes, peeled
  • Small bunch of fresh chives, finely chopped
  • Large handful of kale, stems removed and well chopped (or use spinach if preferred)
  • 6 sundried tomatoes, chopped into fairly small pieces
  • Small handful of basil leaves, chopped
  • 6 large free-range eggs
  • 75g ground almonds
  • 75g ground flaxseed
  • 100g feta cheese
  • 50g Greek yoghurt
  • Sea salt and pepper to taste
  • 1 tbsp chia or poppy seeds

Method

  1. Heat the oven to 180°
  2. Line a 12 hole deep muffin tin with paper cases or folded squares of parchment paper (approx 16cm)
  3. Grate the sweet potatoes in a food processor or by hand, put into a bowl and stir in the chopped chives, kale, basil, sun dried tomatoes, flaxseed and ground almonds
  4. In another bowl mix together the eggs, feta and yoghurt
  5. Add the wet ingredients to the dry ones and mix lightly until just combined
  6. Spoon the mixture into the lined muffin tin
  7. Sprinkle with the seeds
  8. Bake for 40 minutes until golden (check after 30 minutes and if browning too much cover with baking parchment. If using a small muffin tin reduce time to 30 minutes
  9. Remove from the oven & serve warm or cool on a wire rack.
  10. Keep in the fridge for 2-3 days or freeze

Variations

  • Use your favourite herbs, rosemary, thyme and coriander all work well
  • Try with small cubes of goats cheese or mozzarella
  • Make a dairy free muffin by leaving out the cheese, increasing the number of sun dried tomatoes and using natural dairy free yoghurt e.g. coconut or soya
2019-01-18T12:42:16+00:00
Nutrition & Recipes