Avocado, feta & chorizo muffins
Waitrose and Partners

Avocado, feta & chorizo muffins

Savoury muffins with maple syrup for added sweetness, ground almonds and a pinch of paprika.

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Source of protein
  • Makes12
  • CourseSnack
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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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
  • 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

  1. 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.

  2. 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.

  3. 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.

Nutritional

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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Essential Sweet PotatoesTypical weight 294g

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