Spinach, sweet potato and sun-dried tomato muffins
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12 (makes 12 muffins)
Time to make:
$0.59 per serve
(at time of publication)
Full ingredients list:
100g baby spinach leaves
1 1/2 cups plain flour
3 teaspoons baking powder
150g sweet potato, grated
1/2 cup 97% fat-free sun-dried tomatoes, drained, chopped
1/3 cup finely grated parmesan
2/3 cup skim milk
2 tablespoons olive oil
Nutritional information (per serve)
Instructions and steps:
tep 1 Grease and line a 12-hole muffin tray. Preheat oven to 180ºC. Place spinach in a large heatproof bowl. Cover with boiling water for 10 seconds, then refresh under cold running water. Drain well. Squeeze out excess water from spinach, then finely chop.
Step 2 Sift flour and baking powder into a large bowl. Add spinach, sweet potato, sun-dried tomato and cheese. Place eggs, milk and oil in a large jug and whisk to combine. Add wet ingredients to the dry ingredients and stir until just combined (do not overmix).
Step 3 Divide mixture between prepared muffin holes. Bake for 15-20 minutes or until muffins are golden and cooked through. Remove muffins from tray, transfer to a wire rack and set aside to cool. Serve.
You can freeze these muffins, wrapped separately in plastic wrap, if you like.
About this recipe
First published: September 2013