Avocado, feta & chorizo muffins

Name: Avocado, feta & chorizo muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 sweet potato (about 275g), peeled and cut into cubes; 2 Perfectly Ripe Avocados, peeled, stoned and roughly chopped; 125 g ground almonds; 125 g Polenta Valsugana; 100 ml No.1 Canadian Maple Syrup No.1 Medium; 4 Waitrose British Blacktail Large Free Range Eggs; 2 tsp baking powder; 1¼ tsp bicarbonate of soda; 125 ml milk; 100 g feta, crumbled; 25 g Cooks' Ingredients Chorizo Crumb, or finely diced chorizo; 25 g mixed seeds; 1 pinch smoked paprika

Savoury muffins with maple syrup for added sweetness, ground almonds and a pinch of paprika.

0 out of 5 stars(0) Rate this recipe

Source of protein

Makes12
CourseSnack
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 sweet potato (about 275g), peeled and cut into cubes
2 Perfectly Ripe Avocados, peeled, stoned and roughly chopped
125g ground almonds
125g Polenta Valsugana
100ml No.1 Canadian Maple Syrup No.1 Medium
4 Waitrose British Blacktail Large Free Range Eggs
2 tsp baking powder
1¼ tsp bicarbonate of soda
125ml milk
100g feta, crumbled
25g Cooks' Ingredients Chorizo Crumb, or finely diced chorizo
25g mixed seeds
1 pinch smoked paprika

Place the sweet potato in a heatproof bowl, cover with a plate and microwave on high for 4-5 minutes, until very soft. Leave to cool. Preheat the oven to 190°C, gas mark 5. Line a 12-hole muffin tin with tulip muffin cases or 16cm squares of baking parchment.
Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarbonate of soda, milk and ¼ tsp salt in a food processor. Blend until smooth. Stir in half the feta. Divide the mixture between the muffin cases, then top with the remaining feta, chorizo, seeds and a dusting of paprika.
Bake for 20-25 minutes, or until risen, golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then eat warm, or transfer to a wire rack to cool completely.

Typical values per item when made using specific products in recipe