Baking with Porridge Oats Recipes
Sweet Potato Kale & Feta Oat Muffins
Makes 12
These oaty, veggie muffins are full of energy and goodness. They make a delicious on-the-go breakfast and are also great for kid’s lunch boxes.
Ingredients
- 350g sweet potato
- 4 spring onions, finely chopped
- 50g kale, thick stalks removed and finely chopped
- 1 red chilli, finely chopped OR ½ teaspoon chilli flakes (optional)
- 100g feta, crumbled
- 50g parmesan (or another hard cheese) finely grated
- Wet ingredients:
- 150ml sunflower oil
- 150ml natural yoghurt (or buttermilk)
- 3 eggs
Dry ingredients:
- 250g self-raising flour (use wholemeal self-raising if preferred)
- 100g White’s Rolled Oats, reserving a few to sprinkle on top
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
Made With...
Jumbo Organic Oats
Method
- Prick the sweet potato a couple of times with a sharp knife. Put it on a baking tray and bake it in the oven at 180°C fan (200°C conventional/Gas mark 4) for about 45 minutes or until a knife easily pierces the flesh. I always do this when I have the oven on for something else, you can do it up to 2 days in advance and just store the sweet potato in the fridge until needed.
- Preheat the oven to 180°C fan (200°C conventional/Gas mark 4). Line a 12-muffin tray with muffin cases.
- Cut the cooled the sweet potato in half and scrape out the flesh into a bowl. Mash well with a fork until the flesh is broken up.
- Finely chop the scallions, kale and chilli (if using) and set aside. Crumble the feta and grate the parmesan.
- In a large bowl or jug combine the wet ingredient and use a whisk to mix them together.
- In a large bowl combine the dry ingredients. If you are using chilli flakes add them here. Use a whisk to mix them together.
- Add the wet ingredients into the dry ingredients and gently mix. Fold in the mashed sweet potato followed by the chopped kale, spring onion and chilli (if using). Add the crumbled feta and most of the parmesan and gently mix to combine. Reserve some parmesan to sprinkle on top.
- Use an ice cream scoop or a tablespoon to dollop the mixture into the lined muffin tin. Fill each muffin case about 80% full. Sprinkle a little of the reserved parmesan and a few oats on top of each muffin. Put the muffins in the oven and bake for 20-25 minutes until they are firm to the touch and a skewer comes out clean. Serve warm or cool. Store leftovers in an airtight container in the fridge for three days.
