Wednesday, January 23, 2013

Sweet Potato, Spinach and Feta Whole Wheat Muffins

My friend Brita mentioned in an email the other day that she had made a batch of Sweet Potato, Kale and Feta muffins for snacks in her house. I was intrigued and asked her to send me the recipe. The original recipe is Betty Crocker, and they looked delicious. But I made a few modifications to make them whole wheat and to remove the refined sugar in it. All I have to say is wow! These are really delicious! They are moist, packed with flavor and full of good-for-you ingredients. These will become a staple in my house, for sure! My batter stretched to 18 muffins, which made each of these little gems only 145 calories a piece. I had two with my spinach salad today at lunch. Yum.

**WARNING: These are savory muffins, not sweet ones!

Sweet Potato, Spinach and Feta Whole Wheat Muffins
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 skim milk
1 1/2 cups whole wheat pastry flour
2 tablespoons honey
1/4 tsp baking soda
2 teaspoons baking powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups baby spinach, coarsely chopped
3/4 cup crumbled feta cheese
1/2 cup shredded Gruyère cheese

1. Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.

2. Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.

3. Spray 18 regular-size muffin cups with cooking spray or olive oil. In large bowl, beat eggs, melted butter and milk with whisk (or with an electric mixer) until well blended. Add flour, honey, baking soda, 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.

4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

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