Sweet Potato, Spinach and Feta Muffins

Name: Sweet Potato, Spinach and Feta Muffins
Prep time: 30 min
Total time: 60 min
Ingredients: 1 cup (150g) plain flour; 1 cup (160g) wholemeal plain flour; 1 tsp bi-carb soda; 40 g baby spinach leaves, steamed, chopped; 2 green onions, sliced thinly; 100 g feta, crumbled; 2 eggs beaten; 2/3 cup (190g) plain Greek style yoghurt; 125 g can creamed corn; 1 cup Sweet Potato puree; 50 g butter, melted; 1/4 cup (20g) grated parmesan

February 27, 2017

Prep: 30 mins
Cook: 30 mins

Ingredients

1 cup (150g) plain flour

1 cup (160g) wholemeal plain flour

1 tsp bi-carb soda

40 g baby spinach leaves, steamed, chopped

2 green onions, sliced thinly

100 g feta, crumbled

2 eggs beaten

2/3 cup (190g) plain Greek style yoghurt

125 g can creamed corn

1 cup Sweet Potato puree

50 g butter, melted

1/4 cup (20g) grated parmesan

Directions

1Preheat oven to 200C/180C. Lightly grease a 12-hole muffin pan.

2Sift flour and soda together in a large bowl. Stir in spinach, onion and half of the feta. Combine remaining ingredients in a bowl, whisking well to combine.

3Fold through dry mixture until just combined. Spoon into prepared cases and sprinkle with remaining feta. Bake for 25-30 minutes until cooked when tested with a skewer.

4Tip: you will need a 550g Sweet Potato to make enough puree for this recipe.

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