Cinnamon roasted sweet potato, thyme, feta muffins
Servings: 8 muffins
A wholesome one-handed snack, these delicious savoury muffins are perfect for a picnic, the school lunchbox or a fast breakfast. You can either make them ahead or bake them fresh, they are both nourishing and filling.
Ingredients
- 250 g sweet potato/s peeled and diced (1-2 cm dice to fill approx. 2 cups)
- 35 g sunflower seeds (¼ cup)
- 1 red onion/s -finely sliced
- 1 tsp maple syrup
- 1 tbsp extra virgin olive oil -extra virgin
- ½ tsp ground cinnamon
- 1 tsp sea salt
- 70 g parmesan cheese (½ cup) grated
- 1 tsp fresh thyme leaves -picked off stems (or ½ tsp dried thyme)
- 2 egg/s
- 180 ml milk (of choice) (¾ cup)
- 4 tsp baking powder
- 1 tsp sea salt
- ground black pepper -to taste
- 230 g wholemeal spelt flour (2 cups)
- 30 g baby spinach -chopped (approx. handful)
- 100 g feta cheese -goat or regular feta, broken into chunks
Instructions
- Preheat your oven to 200℃/395℉ (fan forced).
- On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 mins.
- In a food processor or large bowl, place your parmesan and thyme leaves and mix to combine. Add the eggs and milk and beat for 10 secs until well combined and frothy. Add the baking powder, sea salt and pepper and mix until just combined.
- Fold in the flour gently until almost combined (it’s important not to over mix them or they will be heavy).
- Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter.
- Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
- Enjoy warm or at room temperature and lathered with butter!
Thermomix method
- Preheat your oven to 200℃ (fan forced).
- On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 minutes.
- In the TMX bowl, place your parmesan and thyme leaves and grate 10 seconds, speed 7.
- Add the eggs and milk and beat for 10 seconds speed 6 until well combined and frothy.
- Add the baking powder, sea salt and pepper and mix 5 seconds, speed 4.
- Fold in the flour until almost combined, 10 seconds, flour symbol/ dough setting (it’s important not to over mix them or they will be heavy). If there is some flour not incorporated on the sides of the bowl, fold it in with a spatula very gently.
- Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter gently using a spatula.
- Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
- Enjoy warm or at room temperature and lathered with butter!
Store
- Store in an airtight container in the fridge or freezer.