Savoury muffins with maple syrup for added sweetness, ground almonds and a pinch of paprika.
Source of protein
Makes12
CourseSnack
Prepare10 mins
Cook25 mins
Total time35 mins
Ingredients
1 sweet potato (about 275g), peeled and cut into cubes
2 Perfectly Ripe Avocados, peeled, stoned and roughly chopped
125g ground almonds
125g Polenta Valsugana
100ml No.1 Canadian Maple Syrup No.1 Medium
4 Waitrose British Blacktail Large Free Range Eggs
2 tsp baking powder
1¼ tsp bicarbonate of soda
125ml milk
100g feta, crumbled
25g Cooks' Ingredients Chorizo Crumb, or finely diced chorizo
25g mixed seeds
1 pinch smoked paprika
Method
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.
