Sweet Potato, Spinach and Fetta Muffins

Name: Sweet Potato, Spinach and Fetta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup plain flour; 1 cup wholemeal plain flour; 1 tbs bicarbonate of soda; 40 g baby spinach leaves chopped (chopped, steamed); 2 shallots (thinly sliced); 100 g fetta (crumbed); 2 eggs (beaten); 2/3 cup plain Greek yoghurt; 125 g canned creamed corn; 1 cup sweet potato (pureed); 50 g butter (melted); 1/4 cup parmesan cheese (grated)

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Sweet Potato, Spinach and Fetta Muffins

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Prep Time 15

Cook Time 30

Total Time 45

Course Snacks

Servings 12 muffins

Ingredients

1 cup plain flour
1 cup wholemeal plain flour
1 tbs bicarbonate of soda
40 g baby spinach leaves chopped chopped, steamed
2 shallots thinly sliced
100 g fetta crumbed
2 eggs beaten
2/3 cup plain Greek yoghurt
125 g canned creamed corn
1 cup sweet potato pureed
50 g butter melted
1/4 cup parmesan cheese grated

Instructions

Preheat oven to 200C/180C fan-forced. Lightly grease a 12 hole-muffin pan.
Sift flours and bicarbonate of soda together in a large bowl. Stir in spinach, shallots and half of the fetta. Combine remaining ingredients into a separate bowl and whisk well.
Fold both mixtures together until just combined. Spoon into prepared cases and sprinkle with remaining fetta.
Bake for 25 – 30 minutes until cooked when tested with a skewer.

Notes

You will need a 550g sweet potato to make enough puree for this recipe.