Sweet potato, spinach and pepper muffins

A recipe for sweet potato, spinach and pepper muffins

Not the catchiest of titles granted but that’s what they are.

I have a glut of sweet potatoes, I thought I didn’t have any, turns out I had.

So what to do….

Make up a recipe and hope for the best.

I like food, I like trying new recipes and making up my own, but I have naturally found it harder to do much of it with Sidekicks arrival. I am getting better at it and I use the weekends to do some batch cooking as Sidekick basks in her Dada’s love!

Sidekick and I are enjoying our baby led weaning¬† (it shouldn’t be called weaning she’s still gobbling the milk down!) and I am trying to make sure that Sidekick is getting a range of tastes and textures.

This recipe was a success with Sidekick and Hubby, unlike some fritters I made, they were ick.

They¬† are pretty simple to do especially if you have a food processor to do all the grating. I’ve just got a new one due to the fact I’d melted (no clue!) the lid on my old one. It was an early birthday pressie from my parents.

As I like to be quick in my cooking now that Sidekick is here I find doing a lot of my measurements by cup to be pretty useful.

Anyway enough rambling on with the food!

You will need:

  • 150g of grated sweet potato (its about 1 medium sized potato)
  • 100g of spinach
  • 1/2 bell pepper (I went with red)
  • 1 1/2 cups self raising flour
  • 1 tbsp. baking powder
  • 1 tsp xantham gum (you don’t need this if you’re not using gluten free flour)
  • 2 eggs – beaten
  • 1/2 cup milk (I used unsweetened almond milk)
  • 2 tbsp. olive oil

And here’s how you make them:

  1. Turn oven on to 180c and prepare your muffin tin. I use silicone cupcake moulds and put them in a muffin tin
  2. Peel and grate the sweet potato
  3. Dice/chop the pepper
  4. Pour boiling water over the spinach and squeeze out the water and then chop
  5. Put all these things in a big bowl
  6. Sift in the flour, baking powder and xantham gum (if you’re using it), stir
  7. Add the beaten eggs, stir
  8. Add the milk, stir
  9. Add olive oil and you guessed it, stir
  10. At this stage look at your mixture it shouldn’t be too dry but equally it shouldn’t be too sloppy/runny, you are looking for something that stays on the spoon. If its too dry add a little bit more milk. Too dry a bit more flour. Add extra bits in small quantities and keep assessing
  11. Spoon into muffin cases. I did mine pretty full and got 12 out of the mixture
  12. Cook for 25 minutes – 30 minutes or until golden brown and skewer comes out clear

These are nice still warm from the oven but also cool with a bit of cheese on the side. They also freeze really well!

Let me know if you do the recipe and how it turns out.

 

 

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