Sweet Potato, Kale and Feta Muffins
These deliciously filling, protein rich muffins are packed with nutrients for the perfect grab & go breakfast or healthy snack
Equipment
- 12 hole deep Muffin tin
Ingredients
- 600 g Sweet Potato, peeled
- Small bunch fresh chives, chopped
- Large bunch fresh Kale or Spinach chopped
- 6 Sundried Tomatoes,finely chopped
- Small handful of Basil leaves
- 6 Large eggs
- 75 g Ground Almonds
- 75 g Ground Flaxseed
- 100 g Feta Cheese
- 50 g Greek Yoghurt
- 1 tbsp Chia or Poppy Seed
- Salt and Pepper
Instructions
- Heat the oven to 180°
- Line a 12 hole deep muffin tin with paper cases or folded squares of parchment paper (approx 16cm)
- 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
- In another bowl mix together the eggs, feta and yoghurt
- Add the wet ingredients to the dry ones and mix lightly until just combined
- Spoon the mixture into the lined muffin tin
- Sprinkle with the seeds
- 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
- Remove from the oven & serve warm or cool on a wire rack.
- Keep in the fridge for 2-3 days or freeze
Notes
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