Martha Collisons Sweet Potato Basil Feta Muffins Recipes

SWEET POTATO, KALE AND FETA MUFFINS

Sweet Potato, Kale and Feta Muffins image

What a hearty way to start your day: warm muffins stuffed with roasted sweet potatoes, baby kale and feta cheese. Make them ahead, heat them up, and save yourself precious minutes in the morning.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 13

Ingredients

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 tablespoon olive oil
2 eggs
1/3 cup butter, melted
1/2 cup milk
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups baby kale or baby spinach, coarsely chopped
3/4 cup crumbled feta cheese
1/2 cup shredded Gruyère cheese (2 oz)

Steps:

Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

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