Savory Mini Muffins with Sweet Potato, Red Pepper, Spinach and Feta
These little gems are perfect for breakfast, tea-time or a quick on-the-go healthy snack.
What you need:
- 1 sweet potato or garnet yam, diced
- ½ onion, finely diced
- ½ C diced red pepper
- 2 T of ANY hummingbird SPICE CO Curry Journey spice
- 2 C self-rising flour
- 2 pinches salt (iodized)
- 2 eggs
- 1 cup buttermilk
- 6 T olive or avocado oil
- ½ C Feta cheese, crumbled
- ½ C spinach, chopped
- 5 T olive oil
- Jam or relish of your choice (our suggestion is an onion relish or fruit chutney)
What to do:
Preheat oven to 3500 F. Line a cookie sheet with baking paper. Coat the mini muffin wells with a non-stick cooking spray, preferably olive oil.
Mix together the sweet potato, onion, red pepper and Curry spices. Pile onto the baking sheet. Roast the vegetables for 35-40 minutes.
In the meantime, place the flour and salt in a large bowl. Make a well in the center and then add the eggs, buttermilk and oil. Fold through lightly.
Add the roasted vegetables, feta and spinach to the flour mixture and combine gently.
Spoon the mixture into the prepared muffin trays and cook for 30 minutes until springy to touch.
Cool before serving or freezing. If frozen, reheat gently after defrosting before serving.
Delicious when served with a savory relish or chutney.