Savoury muffins with maple syrup for added sweetness, ground almonds and a pinch of paprika.
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Place the sweet potato in a heatproof bowl, cover with a plate and microwave on high for 4-5 minutes, until very soft. Leave to cool. Preheat the oven to 190°C, gas mark 5. Line a 12-hole muffin tin with tulip muffin cases or 16cm squares of baking parchment.
Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarbonate of soda, milk and ¼ tsp salt in a food processor. Blend until smooth. Stir in half the feta. Divide the mixture between the muffin cases, then top with the remaining feta, chorizo, seeds and a dusting of paprika.
Bake for 20-25 minutes, or until risen, golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then eat warm, or transfer to a wire rack to cool completely.
Typical values per item when made using specific products in recipe
Energy | 1,055kJ/ 253kcals |
|---|---|
Fat | 15g |
Saturated Fat | 3.3g |
Carbohydrates | 20g |
Sugars | 8.3g |
Fibre | 1.9g |
Protein | 9.2g |
Salt | 1g |
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