Name: Sweet Potato, Spinach and Fetta Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 cup plain flour; 1 cup wholemeal plain flour; 1 tbs bicarbonate of soda; 40g baby spinach leaves chopped steamed; 2 green onions thinly sliced; 100g fetta crumbled; 2 eggs beaten; 2/3 cup plain Greek yoghurt; 125g canned creamed corn; 1 cup sweet potato puree pureed; 50g butter melted; 1/4 cup parmesan grated

by Australian Sweet Potatoes Last updated on 07/10/2019

These savoury muffins are perfect to pop into lunch boxes for small and big kids alike. - Australian Sweet Potatoes

Ingredients

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

Method

Step 1

Preheat oven to 200C/180C fan-forced. Lightly grease a 12 hole-muffin pan.
Step 2

Sift flours and bicarbonate of soda together in a large bowl. Stir in spinach, onion and half of the fetta. Combine remaining ingredients into a separate bowl and whisk well.
Step 3

Fold both mixtures together until just combined. Spoon into prepared cases and sprinkle with remaining fetta.
Step 4

Bake for 25 - 30 minutes until cooked when tested with a skewer.