The perfect savoury muffin recipe for lunchboxes. Make these little sweet potato muffins in advance as a lunch meal preparation idea. Use greek yoghurt in a muffin recipe to achieve a light muffin consistency.
Ingredients
1 cup (150g) plain flour
1 cup (160g) wholemeal plain flour
1 teaspoon bi-carb soda
40g baby spinach leaves, steamed, chopped
2 green onions, sliced thinly
100g feta, crumbled
2 eggs, beaten
2/3 cup (190g) plain Greek style yoghurt
125g can creamed corn
1 cup Sweet Potato puree
50g butter, melted
1/4 cup (20g) grated parmesan
Method
Preheat oven to 200°C/180°C. Lightly grease a 12-hole muffin pan
Sift flour and soda together in a large bowl. Stir in spinach, onion and half of the feta. Combine remaining ingredients in a bowl, whisking well to combine
Fold through dry mixture until just combined. Spoon into prepared cases and sprinkle with remaining feta. Bake for 25-30 minutes until cooked when tested with a skewer
Tips & Hints
you will need a 550g Sweet Potato to make enough puree for this recipe.
