Sweet potato, avocado & feta muffins

• sweet potato↗1

  (about 200g), peeled and chopped into small chunks

• flavourless oildrizzle of

  such as vegetable or sunflower

• large avocado↗1

  peel and stone removed, roughly chopped (about 150g prepared weight)

• ground almonds↗100g g
• fine polenta↗100g g
• maple syrup↗80ml ml
• large eggs↗3
• baking powder↗1 ½ tsp tsp
• bicarbonate of soda↗1 tsp tsp
• semi-skimmed milk↗100ml ml
• feta↗50g g

  crumbled, optional

• mixed seeds2 tbsp tbsp
• sweet paprika↗¼ tsp tsp

Step-by-step instructions

1. 1

   Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)

2. 2

   Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through – check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.