INGREDIENTS
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Muffins
200g baked sweet potato
150g avocado
100g ground almonds or strong flour
100g fine polenta
20g agave syrup
2 large eggs
8g baking powder
4g bicarb soda
100ml milk
60g diced feta
4g salt
30g pumpkin or sunflower seeds
3g sweet paprika
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Baked Sweet Potato
2 washed sweet potato
30ml olive oil
6g Maldon salt
12 turns of milled pepper
Method
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Muffins
Place the 150g of sweet potato, avocado, 2g sweet paprika, ground almonds, polenta, agave syrup, eggs, baking powder, bicarb, milk and salt in the bowl of a food processor and blend until smooth.
Divide the mixture evenly between the muffin cases that sit in the muffin tray, then top with the reserved chopped sweet potato, feta, seeds and a dusting of remaining paprika. Bake for approx. 20 minutes at 180c until risen, browning on top and fully cooked through. You can check by inserting a skewer into the centre which should come out dry. Cool for 5 minutes, then transfer to a wire rack to cool completely.
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Baked Sweet Potato
Cut the sweet potato in half and drizzle in the olive oil and bake at 200c for approx. 20-25 minutes until the sweet potato is just cooked. Leave to cool for 5 minutes and then scoop out the flesh. Put aside 150g for the recipe and 50g that will be cut into rough dice.