400g of baked sweet potato
300g of avocado
200g ground almonds or strong flour
200g fine polenta
80g maple syrup
4 large eggs
14g of baking powder
8g bicarb soda
100g diced feta
30g pumpkin or sunflower seeds
3g sweet paprika
SWEET POTATO, AVOCADO & FETA MUFFINS
PREPARING THE SWEET POTATO
Cut the sweet potato in half and drizzle in the olive oil and bake at 200c for approx.. 20-25 mins until the sweet potato is just cooked. Then leave to cool for 5 minutes before scooping out the flesh. Leave approx. 50g to be cut and diced.
Place the 150g of sweet potato, avocado, 2g sweet paprika, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 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 remaining paprika. Bake for 22 minutes at 180c, 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 muffin tin for 5 minutes and transfer to a wire rack to cool completely.