Sweet potato, avocado & feta muffins
- Preparation and cooking time
- makes 9
Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds
- 1 sweet potato (about 200g), peeled and chopped into small chunks
- drizzle of flavourless oil , such as vegetable or sunflower
- 1 large avocado , peel and stone removed, roughly chopped (about 150g prepared weight)
- 100g ground almonds
- 100g fine polenta
- 80ml maple syrup
- 3 large eggs
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 100ml semi-skimmed milk
- 50g feta , crumbled, optional
- 2 tbsp mixed seeds
- ¼ tsp sweet paprika
- STEP 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.)
- STEP 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.
USE UP RIPE AVOCADOS!
The perfect avocado for this recipe is ripe to the point of collapse. Even if its flesh is spotted with brown patches, you’d never know from the finished result.