Name: Sweet potato, avocado & feta muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: makes 9
Cuisine: British
Ingredients: 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

Home
Recipes
Sweet potato, avocado & feta muffins

Sweet potato, avocado & feta muffins

Cassie Best

Save recipe

makes 9

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.8 out of 5.11 ratingsRate

loading...

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

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Wholemeal cheese & Marmite scones

A star rating of 4.7 out of 5.50 ratings

Cheddar & sweetcorn scones

A star rating of 4.8 out of 5.31 ratings

Mediterranean scones

A star rating of 4.6 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per muffin

kcal268
fat15g
saturates3g
carbs22g
sugars9g
fibre3g
protein9g
salt0.9g

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now