Ingredients
Dry
- 2 cups white spelt flour.
- 1 teaspoon fine salt.
- 1/2 teaspoon black pepper.
- 1 teaspoon baking soda.
- 1 cup kale, stalks removed, roughly chopped.
- 2 tablespoons parsley, finely chopped.
Wet
- 3 eggs, lightly beaten.
- 125 ml extra virgin olive oil.
- 1/2 cup full-fat plain or Greek yoghurt.
- 1 cup sweet potato puree.
- 100 g feta.
Directions
- 1. Preheat your oven to 200°C/400°F/Gas Mark 6 for at least 20 minutes before baking (a hot oven will help the muffin to rise). Line a 12-hole muffin tray with muffin liners and set aside.
2. Mix the dry ingredients together in a large bowl, ensuring there are no clumps. In a separate smaller bowl, mix together the wet ingredients (except for the feta).
3. Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. With a wooden spoon, fold together until just combined (over mixing will result in a dense and chewy muffin).
4. Spoon batter evenly into the prepared tray and crumble feta over the tops of each muffin. Reduce the temperature to 180ºC/350ºF/Gas Mark 4 and bake in the centre of the oven for 25 minutes or until a skewer inserted into the muffins comes out clean.
5. Allow to cool for 10 minutes in the tin and then remove and continue cooling on a wire rack.
Note
Sweet potato puree: dice up 1kg of peeled sweet potatoes. Place into a pot of boiling water and cook for 10 minutes until soft. Drain and then place into the blender and blitz until you form a smooth puree. Measure out 400g for this recipe. Place the rest in ziplock bags and freeze to use in other recipes.
This meal-in-a-muffin from our friend, is chock-a-block full of veggies and protein. Perfect for breakfast as you're running out the door or to stash in the kids lunchbox for a nutritious morning tea.
Ingredients
Dry
- 2 cups white spelt flour.
- 1 teaspoon fine salt.
- 1/2 teaspoon black pepper.
- 1 teaspoon baking soda.
- 1 cup kale, stalks removed, roughly chopped.
- 2 tablespoons parsley, finely chopped.
Wet
- 3 eggs, lightly beaten.
- 125 ml extra virgin olive oil.
- 1/2 cup full-fat plain or Greek yoghurt.
- 1 cup sweet potato puree.
- 100 g feta.
Directions
- 1. Preheat your oven to 200°C/400°F/Gas Mark 6 for at least 20 minutes before baking (a hot oven will help the muffin to rise). Line a 12-hole muffin tray with muffin liners and set aside.
2. Mix the dry ingredients together in a large bowl, ensuring there are no clumps. In a separate smaller bowl, mix together the wet ingredients (except for the feta).
3. Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. With a wooden spoon, fold together until just combined (over mixing will result in a dense and chewy muffin).
4. Spoon batter evenly into the prepared tray and crumble feta over the tops of each muffin. Reduce the temperature to 180ºC/350ºF/Gas Mark 4 and bake in the centre of the oven for 25 minutes or until a skewer inserted into the muffins comes out clean.
5. Allow to cool for 10 minutes in the tin and then remove and continue cooling on a wire rack.
Note
Sweet potato puree: dice up 1kg of peeled sweet potatoes. Place into a pot of boiling water and cook for 10 minutes until soft. Drain and then place into the blender and blitz until you form a smooth puree. Measure out 400g for this recipe. Place the rest in ziplock bags and freeze to use in other recipes.