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Sweet Potato, Nigella Seed & Feta Muffins |
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| Makes 12 |
Prep 25 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
250ml whole milk
1/2 lemon, juiced
1/2 tsp fine salt
250g plain wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1½ tsp nigella seeds
50g grated Italian hard cheese, such as Parmesan, finely grated
8 -10 sprigs thyme. leaves stripped
175g sweet potatoes. coarsely grated
200g feta, crumbled
75g unsalted butter. melted and cooled
2 eggs
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Preheat the oven to 190C, Fan
170C, Gas 5. Line a 12-hole muffin tin with paper cases.
Put the milk, lemon juice and salt in a bowl; set aside
for 5 mins.
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Put the wholemeal flour,
baking powder, bicarbonate of soda, 1/4 tsp nigella seeds,
the grated Italian hard cheese and 1/2 the thyme leaves in
a large mixing bowl. Use a whisk or fork to mix
thoroughly, then stir in the sweet potato and all but 2
tbsp of the feta. Season with black pepper.
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Whisk the butter and eggs into
the milk mixture. Pour into the dry ingredients then
swiftly and lightly mix together, being careful not to
overmix. Divide evenly between the holes of the muffin tin
and scatter with the remaining feta, nigella seeds and
thyme. Bake for 25 mins until golden and risen. Leave to
cool in the tin for 5 mins before transferring to a wire
rack to cool completely. Enjoy warm or at room
temperature.
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