Spinach Feta Sweet Potato Muffins
Ingredients
- 1 large sweet potato washed but unpeeled
- 120 g or 4 oz. baby spinach leaves
- 2 cups 220 g or 8 oz. whole wheat flour
- 1 Tbsp baking soda
- 2 green onions thinly sliced white and part of the green part
- 5 oz. 150g Greek Feta cheese, coarsely crumbled and divided
- 2 medium eggs beaten
- 4 Tbsp Greek extra virgin olive oil
- 1 cup. plain Greek yogurt preferably full fat
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
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Place the sweet potato in a steamer basket with an inch or so of water. Cover and steam until very soft, about 20 – 30 minutes. Remove, cool slightly, and peel off the skin. Mash the pulp with a fork to make a cup of puree.
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Steam the spinach until wilted, about 5 – 7 minutes. Remove and wrap it in a tea towel, squeezing it to remove excess moisture.
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In a mixing bowl, stir together the flour and baking soda. Mix in the onions and half the feta.
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In another, clean bowl, whisk the eggs, olive oil, yogurt, and thyme. Whisk the sweet potato puree and stir in the spinach with a spoon or spatula. Season with salt and pepper.
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Transfer this mixture into the bowl with the flour and mix with a spatula to combine.
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Preheat oven to 350 F / 170F.
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Brush a 12-hole muffin tin with Greek extra virgin olive oil. Divide the mixture in the muffin tin, sprinkle with the rest of the feta cheese and bake for 25-30 minutes, or until the muffins are golden and puffed. Remove, invert and remove the muffins and cool on a rack.
Notes
NOTE:
The cooled muffins will keep for up to a month in a ziplock bag in the freezer for up to a month.
