Avocado, feta & chorizo muffins

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 muffin cases or 16cm squares of baking parchment.

Place the sweet potato cubes, chopped avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarbonate of soda, milk and 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, the chorizo crumb, seeds and 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. Store leftover muffins in an airtight container for up to 3 days, or freeze for up to 3 months.