Kale, sweet potato and feta muffins
Recipe type: Breakfast, snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 200 g (7 oz) sweet potato, peeled and cut into 2 cm (¾ inch) dice
  • 270 g (9½ oz/2 cups) wholemeal (whole-wheat) spelt flour (or gluten-free)
  • 1 teaspoon bicarbonate of soda (baking soda) salt and pepper
  • 2 kale leaves, stems and spines removed, finely chopped
  • 2 tablespoons finely chopped flat-leaf (Italian) parsley
  • 125 ml (4 fl oz/½ cup) olive oil
  • 130 g (4½ oz/½ cup) Greek-style yoghurt
  • 3 large eggs, lightly beaten 60 g (2¼ oz) feta cheese
  1. Preheat the oven to 180°C (350°F) and line a 12-hole standard (60 ml/¼ cup) muffin tin with paper cases.
  2. Place the sweet potatoes in a medium saucepan, cover with cold water and simmer for 12 minutes, or until tender. Drain, reserving some of the cooking water, and allow the potato to cool before putting in a food processor. Add some of the cooking water then purée the potato, adding more water, if needed.
  3. Combine the flour, bicarb, salt and pepper, kale and parsley in a large bowl and make a well in the centre.
  4. Whisk the oil, yoghurt, eggs and sweet potato purée together and fold into the dry ingredients using a wooden spoon until just combined. Don’t overmix. Spoon the mixture into the paper cases and crumble some feta over each muffin.
  5. Bake for 20–25 minutes, or until a toothpick inserted into one of the muffins comes out clean. Allow to cool for 10–15 minutes. Store in an airtight container in the fridge for up to 3 days.
Recipe by Eat Pray Workout at https://eatprayworkout.com/kale-sweet-potato-and-feta-muffins-kid-friendly/