Sweet Potato, Spinach and Feta Muffins

February 27, 2017

  • Prep: 30 mins
  • Cook: 30 mins


1 cup (150g) plain flour

1 cup (160g) wholemeal plain flour

1 tsp bi-carb soda

40 g baby spinach leaves, steamed, chopped

2 green onions, sliced thinly

100 g feta, crumbled

2 eggs beaten

2/3 cup (190g) plain Greek style yoghurt

125 g can creamed corn

1 cup Sweet Potato puree

50 g butter, melted

1/4 cup (20g) grated parmesan


1Preheat oven to 200C/180C. Lightly grease a 12-hole muffin pan.

2Sift flour and soda together in a large bowl. Stir in spinach, onion and half of the feta. Combine remaining ingredients in a bowl, whisking well to combine.

3Fold through dry mixture until just combined. Spoon into prepared cases and sprinkle with remaining feta. Bake for 25-30 minutes until cooked when tested with a skewer.

4Tip: you will need a 550g Sweet Potato to make enough puree for this recipe.