Spinach and Feta Muffins


These spinach and feta muffins are super tasty and perfect for a snack, especially a snack on the go. My friends and I went up to Edinburgh to watch the All blacks play Scotland over the weekend and wanted some healthy snacks for the train ride up and these were perfect. 

In this recipe you use 1 cup of sweet potato puree - to make this i peeled, chopped and roasted 3 small/medium sweet potatoes in the oven for 45minutes. Then i used a stick blender to make a smooth puree. This makes enough for 1 cup. 

Ingredients 

DRY
2 cups of white spelt flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of baking soda
1 cup of spinach roughly chopped (or you could use kale)
2 tablespoons of finely chopped parsley

WET
3 eggs (lightly beaten) 
1/2 cup of plain natural greek yogurt 
1/2 cup of olive oil (or melted coconut oil) 
1 cup of sweet potato puree
100g of feta

Method 

1. Preheat your oven to 200 degrees celsius before you start to prepare the mixture (a hot oven will help the muffins rise).

2. Line a muffin tray with muffin cases (recipe makes about 9 large muffins).

3. Mix all the dry ingredients together in a large bowl, making sure there are no clumps. 

4. In a separate bowl mix all the wet ingredients together. 

5. Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. Mix the mixtures together with a wooden spoon until just combined. 

6. Spoon the batter evenly into the muffin cases (about 3/4 full). If you have any left over feta you can crumble some over the tops of the muffin mixture. 

7. Reduce the oven temperature to 180 degrees celsius and bake for 25 - 30 minutes. 

8. Once muffins are cooked take out of the oven and transfer them to a cooling rack. 

You can serve these muffins hot or cold!

Enjoy x 

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