Sweet Potato, Spinach and Feta Muffins

Spinach and Feta Sweet Potato Muffins are a delightful blend of flavors and textures, combining the goodness of baby spinach, crumbled feta cheese, and wholesome sweet potato puree. These savory muffins are perfect for breakfast, brunch, or as a satisfying snack. The recipe offers a balance between wholemeal and plain flours, along with the creamy richness of yogurt and creamed corn. With their vibrant color and savory taste, these muffins are a versatile addition to your culinary repertoire.

Prep Time: 30 minutes

Cook Time: 30 minutes

Makes: 12 muffins

INGREDIENTS:

• 1 cup (150g) plain flour
• 1 cup (160g) wholemeal plain flour
• 1 teaspoon bi-carb soda
• 40g baby spinach leaves, steamed, chopped
• 2 green onions, sliced thinly
• 100g feta, crumbled
• 2 eggs, beaten
• ⅔ cup (190g) plain Greek-style yogurt
• 125g can creamed corn
• 1 cup Sweet Potato puree
• 50g butter, melted
• ¼ cup (20g) grated parmesan

INSTRUCTIONS:

1. Preheat Oven and Grease Pan: Preheat your oven to 200°C/180°C fan-forced. Lightly grease a 12-hole muffin pan or line it with muffin liners.
2. Mix Dry Ingredients and Wet Ingredients: Sift the plain flour and bi-carb soda into a large bowl. Stir in the chopped spinach, sliced green onions, and half of the crumbled feta. In a separate bowl, combine the beaten eggs, plain Greek-style yogurt, creamed corn, sweet potato puree, and melted butter. Whisk well to create a smooth mixture.
3. Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry mixture until just combined. Be careful not to overmix; a few lumps are okay.
4. Fill Muffin Cases and Bake: Spoon the batter into the prepared muffin cases, filling each about two-thirds full. Sprinkle the remaining crumbled feta over the tops of the muffins. Bake in the preheated oven for 25-30 minutes or until the muffins are cooked through. Test with a skewer; it should come out clean or with a few crumbs.

TIPS:

• Sweet Potato Puree: To make the sweet potato puree, you’ll need approximately 550g of sweet potato. Cook, mash, and cool the sweet potato before blending to a smooth puree.
• Steaming Spinach: To steam the baby spinach leaves, place them in a steamer for a few minutes until they wilt. Squeeze out any excess moisture before chopping.
• Yogurt and Creamed Corn: The combination of plain Greek-style yogurt and creamed corn adds moisture and flavor to the muffins. It also helps create a tender crumb.
• Folding Dry Ingredients: When incorporating the dry mixture into the wet ingredients, be gentle and do not overmix. Overmixing can lead to dense muffins.
• Muffin Pan Preparation: Grease the muffin pan well or use muffin liners to ensure the muffins release easily after baking.
• Testing Doneness: To check if the muffins are done, insert a skewer into the center. If it comes out clean or with a few crumbs, the muffins are ready.
• Storing: Once cooled, store the muffins in an airtight container. They can be kept at room temperature for a day or refrigerated for longer freshness.
• Customization: Feel free to add chopped herbs, sun-dried tomatoes, or other ingredients of your choice to tailor the muffins to your taste.

These Spinach and Feta Sweet Potato Muffins offer a delightful and wholesome blend of flavors that can be enjoyed at any time of the day. Whether served warm for breakfast or accompanied by a salad for a light lunch, these muffins are a versatile and tasty addition to your culinary repertoire. Their nutritious ingredients make them a family-friendly choice, and the touch of feta adds a wonderful depth of flavor to each bite.