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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

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.7 out of 5.10 ratings

janemacmillan09

I made these on impulse as I had the random ingredients in - squishy avocado included. We both tried them but they felt like they needed something. Maybe swap out potato for apricots, dates or even prunes.

Sophie Wesse

question

Can you freeze these?

Rachel Moll avatar

Rachel Moll

A star rating of 3 out of 5.

These were... ok. I think if I made them again I might reduce/miss out the maple syrup because I didn’t really like the sweet/savoury combo. I’d also put in more feta and mix through rather than just sprinkling on top.

alexmacphee

A star rating of 2 out of 5.

The muffins were passable, when aided by some sense of hunger urgency, but not something I'd make again. I followed the recipe scrupulously, and included the 'optional' feta, taking account of other comments, and the avocado I used was pretty ripe. They baked well, but this combination of savoury…

Adear

A star rating of 1 out of 5.

Too wet, texture awful,the children wouldn't eat them

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