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Spinach, Feta and Sweet Potato Muffins

Spinach Feta and Sweet Potato Muffins | BourbonandHoney.com -- Hearty, savory and quick to make, these Spinach, Feta and Sweet Potato Muffins are a great make-ahead brunch or veggie packed snack.
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Hearty, savory and quick to make, these Spinach, Feta and Sweet Potato Muffins are a great make-ahead brunch or veggie packed snack.

Ingredients

Scale
  • 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 all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ras el hanout
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons thinly sliced green onions
  • 1 1/2 cups spinach or baby kale, coarsely chopped
  • 3/4 cup crumbled feta cheese
  • 1/2 cup shredded Gruyère or Swiss cheese (2 ounces)
  • 1/2 cup pumpkin seeds (pepitas)

Instructions

  1. Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on an ungreased sheet pan.
  2. Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
  3. Grease 12 regular-size muffin cups. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, baking powder, ras el hanout, red pepper flakes and sea salt; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, spinach, cheeses and pumpkin seeds. Divide batter evenly among muffin cups, filling each about three-fourths full.
  4. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Nutrition

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