Sweet potato, avocado & feta muffins

Sweet potato, avocado & feta muffins

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(2 ratings)

Prep: 20 mins Cook: 20 mins

Easy

makes 9

Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per muffin

  • kcal268
  • fat15g
  • saturates3g
  • carbs22g
  • sugars9g
  • fibre3g
  • protein9g
  • salt0.9g
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Ingredients

  • 1 sweet potato (about 200g), peeled and chopped into small chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • drizzle of flavourless oil, such as vegetable or sunflower
  • 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g ground almonds
  • 100g fine polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 80ml maple syrup
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100ml semi-skimmed milk
  • 50g feta, crumbled, optional
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika

Method

  1. Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)

  2. Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through – check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.

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Comments, questions and tips

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Comments (1)

samfoodie's picture

Made these the other day, I had an avocado and sweet potato that needed using up so thought they'd be good in my packed lunch for work. I didn't bother with the feta as I didn't have any in the fridge and forgot to sprinkle with paprika! I thought they tasted ok but husband rang me from work to tell me "They look really nice but don't make them again they taste weird"!!

Questions (2)

Jenfur7's picture

What temperature?

Georgina Kiely's picture

Hi there, 

thanks for getting in touch, the muffins should be baked at 180C/160 fan/gas mark 4. We've added the necessary information to the recipe. 

Thanks, 

BBC Good Food Web Team

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