Sweet potato, kale and feta muffins

(makes 12 muffins)

Adapted from Betty Crocker

This time a chunky savoury muffin that I adapted from an online recipe, not many had pieces of sweet potato but I noticed that my little one enjoys 'finding' things in her muffins. I guess there's nothing like a food treasure hunt! These worked out really well, especially great as we could use the baby kale and spinach that my hubby has been growing in the garden this winter! Extra commitment to these muffins as my little one 'hand-picked' the garden goods herself :) 

Prep time: 20 minutes
Cooking time: 60 minutes (including roasting sweet potato)

Ingredients
600g raw sweet potato (about 2.5 cups cooked)
1 Tbsp olive oil
2 eggs
75 g butter, melted
1/2 cup milk
1 1/2 cups plain flour
1 Tbsp brown sugar
2 tsp baking powder
pinch of salt
40 g baby kale or spinach, finely chopped
60 g feta cheese
1/2 cup grated Parmesan cheese

Method
1. Preheat the oven to 200 C. Prepare a muffin tray lined with liners and spray the inside of the liners.
2. Dice the sweet potato into 1cm cubes, toss in olive oil and salt and roast for 25 to 30 minutes until cooked. Set aside and cool.
3. Beat the eggs, butter and milk together in a large mixing bowl.
4. In a separate bowl, combine the flour, brown sugar, baking powder and salt.
5. Mix the dry ingredients with the egg mixture until just combined. Add in the sweet potato, kale, feta and Parmesan cheese and mix again until combined. 

6. Divide the batter evenly between the muffin cups, filling each to approximately three quarters full.

7. Bake for 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool on a cooling rack before storing in an air tight container.