Serves 12

Overview

Sweet Potato and Feta Breakfast Muffin

Ingredients

• 1 medium Sweet potato (roughly 500g), grated SWAP FOR PUMPKIN
• 30g Spinach, finely chopped
• 170g Smooth Feta
• ½ Red onion, diced
• 2 Garlic Cloves, crushed
• 1 ¾ cup self-raising flour
• 3 Eggs, beaten
• ½ Cup Almond Milk or milk of choice
• 1/2 tsp curry powder
• Salt and Pepper to taste 

Method

1. Preheat oven to 180 degrees Celsius (fan-forced). Line a 12 muffin tray with patty cases
2. Add the wholemeal flour and baking powder and curry powder to a bowl and mix together with a fork.
3. In a jug add the 3 eggs and beat together, add the milk, salt and pepper, sweet potato and zucchini. Mix together
4. Pour the egg mixture into the bowl with the flour and stir to combine. Don?t over stir otherwise you will end up with tough and chewy muffins.
5. Spoon evenly into the prepared muffin cases. Bake for 25 minutes until golden on top and when a skewer is inserted it comes out clean.
6. These can be frozen for up to 2 months. Store in an airtight container. 

Calories & Macros

Makes 12 serves

Per serve.

Calories: 124

Protein: 9g

Carbohydrates: 49g

Fat: 6g

Tags: Recipes. Savoury. Vegetarian. Snack. Breakfast. Lunch. Dinner. Snacks.