Wednesday, 6 February 2019

Rach Eats Lunch: Sweet Potato & Feta Mini Muffins

Sweet potato and feta mini muffins recipe

What. Another recipe after the actual event? Yep. But in my defence, I had some housework to do, and I actually won't be here tomorrow so I had to do it! I enjoyed myself though - I listened to some super loud music while I was ironing, which put me in a good mood. The weather was sort of alright - the sun was trying to come out, but hey, it wasn't raining. And, best of all, I prepped today's recipe while I was busy. I know ironing is like the worst job ever, and to be honest, I prefer doing it alone because it's just me on my own, I'm accountable to me only, and there's no fun distractions like watching the Real Housewives on telly... (I'm not even embarrassed that I love watching it - oh, I also love a bit of TOWIE too.) ... or eating caramel ice cream straight from the freezer... Yes, I do this too. I love it. I'm still trying to decide also if my body is playing up ready for Poorly Week (which is two weeks overdue now... oh, PCOS, you fickle mistress) or it's just being awkward. Hey, maybe it IS the menopause. Wouldn't that be awesome? (I'm looking forward to the day this happens, by the way.)

So, today's recipe is a It's-In-The-Fridge recipe. We've still got some pre-prepped sweet potato so I decided... let's put in a muffin! Eh, what? Well, it's Thanksgiving in America today, and they put sweet potato in everything (oh, and marshmallows in sweet potato, which is wrong), so I figured I'd make a savoury sweet potato muffin that also has a salty hit from feta cheese. It's actually a winner. Let's go!


(Yam yam.)

Makes 6 mini muffins

You'll need:
100g sweet potato, peeled and cubed
100g self raising flour
1/2 teaspoon brown sugar
1 teaspoon each chilli flakes and paprika
1 egg, beaten
30g feta cheese, to crumble

1. Start off by grabbing some sillicon cake cases and lining a muffin tin. Preheat the oven to 180℃. Prep your sweet potato and pop it in a small saucepan. Cover with boiling hot water and then boil the sweet potato for 20-30 minutes until completely soft.

2. Drain the sweet potato and pour into a mixing bowl. Mash the sweet potato until smooth, then measure in the flour, sugar, chilli flakes and paprika. Mix together, then add a beaten egg. Beat, beat, beat until the muffin mixture is fully combined and smooth.

3. Divide the mixture into the sillicon cake cases and smooth out the tops, then crumble over the feta cheese. Now you're ready to pop them in the oven... for 12-15 minutes, until a skewer comes out clean.

4. Take the muffins out of the oven and allow them to cool for a further 10-15 minutes. Then simply pop them out of their cases... and... enjoy! Maybe on their own or as a side with chilli? The choices are endless, guys!

Ooooooh weeeeeeeee! These are amazing - fantastically rich and dense and also pretty healthy if I'm honest. The perfect quick snack, easy lunch (three per person eating), or awesome side with a main meal. All I can say is, you need to do it. Try it!

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