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Avocado, feta & chorizo muffins
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1 sweet potato (about 275g), peeled and cut into cubes
2 No.1 Perfectly Ripe Avocados, peeled, stoned and roughly chopped
125g ground almonds
125g Polenta Valsugana
100ml Waitrose 1 Canadian No1 Maple Syrup
4 Waitrose British Blacktail Large Free Range Eggs
2 tsp baking powder
1¼ tsp bicarbonate of soda
100g feta, crumbled
25g Cooks’ Ingredients Chorizo Crumb, or finely diced chorizo
25g mixed seeds
Pinch smoked paprika
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.
This recipe was first published in July 2018.