Name: Sweet Potato, Kale and Feta Muffins
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

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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

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Course 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

Keyword kale, muffin, sweet potato