INGREDIENTS
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400g of baked sweet potato
300g of avocado
200g ground almonds or strong flour
200g fine polenta
80g maple syrup
4 large eggs
14g of baking powder
8g bicarb soda
200ml milk
100g diced feta
8g salt
30g pumpkin or sunflower seeds
3g sweet paprika
Method
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PREPARING THE SWEET POTATO
Cut the sweet potato in half and drizzle in the olive oil and bake at 200c for approx.. 20-25 mins until the sweet potato is just cooked. Then leave to cool for 5 minutes before scooping out the flesh. Leave approx. 50g to be cut and diced.
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MUFFINS
Place the 150g of sweet potato, avocado, 2g sweet paprika, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 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 remaining paprika. Bake for 22 minutes at 180c, 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 muffin tin for 5 minutes and transfer to a wire rack to cool completely.