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Sweet potato and feta muffins
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Portable and flavorful savory snack.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 4.00 gm baking powder
  • 90g (1 cup) rolled oats
  • 16.00 gm brown sugar
  • 80ml (1/3 cup) olive oil
  • 330g (1 1/4 cups) plain yoghurt
  • 2 eggs
  • 250g sweet potato, peeled, coarsely grated
  • 40.00 ml chopped fresh chives
  • 100g Persian feta, crumbled
  • 40.00 ml LSA
  • 40.00 ml pepitas
  • 20g butter, chilled, chopped
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan forced and line twelve 80ml (1/2 cup) muffin pans with paper cases. 2. In a bowl, sift the flour and add baking powder, 75g (3/4 cup) oats, and 2 teaspoons brown sugar. Mix well.
  • Create a crater in the middle of the mixture. Incorporate the oil, yogurt, eggs, sweet potato, chives, and 60g of feta. Gently mix until everything is just combined. Spoon the mixture into the prepared cases.
  • In a small bowl, mix together the remaining oats, sugar, and feta. Add the LSA, pepitas, and butter, then use your fingertips to combine everything. Sprinkle the mixture over the muffins. Bake for 30-35 minutes until a skewer inserted into the center comes out clean and the muffins are golden. Serve warm or cold.

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