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Sweet potato, kale and feta muffins

January is a month where a lot of people go on a diet and start excercising more. Yes it's good to cut back after all the feasting over the holiday period but I never think it's a very nice idea when the days are dark and cold to start eating salads. You need food that is warming, comforting and helps keep you thoroughly nourished through the winter months. So my plan over the next year is to highlight the vegetables and fruits that I'm eating and are at their seasonal peak. January is the month of my absolute favourite green vegetable - kale.

If you are used to only buying kale from the supermarket in a bag, then you are more than likely to have found it disappointing. Kale needs to be eaten as freshly picked as possible, otherwise it starts to taste bitter. I'm lucky as we grow four different varieties at the Market Garden, so I'm spoiled for choice. But I urge you to go to your local greengrocer and see if they are selling fresh kale as you will be able to tell the difference.

I use kale a lot in our meals. It goes in soups, smoothies, stir fries and pestos. This first recipe I want to share with you is a good one for picnics and packed lunches. Stuffed full of vegetables and protein, it's a great one to get kids eating some more veg too. There is no sugar in them either, the sweetness comes from the puree so they are pretty healthy all round. And although I've scattered the feta cheese on the top, they would be lovely with the feta mixed through the batter too.

Recipe

Dry ingredients:

2 cups

white spelt flour.

1 teaspoon

fine salt.

1/2 teaspoon

black pepper.

1 teaspoon

baking soda.

1 cup

kale, stalks removed, roughly chopped.

2 tablespoons

parsley, finely chopped.

- See more at: https://iquitsugar.com/recipe/sweet-potato-kale-feta-muffins/#sthash.IOPhHWE8.dpuf

230g spelt flour

1 tsp salt

1/2 tsp black pepper

1 tsp bicarbonate of soda

1 large handful kale, taken off the stalk and chopped roughly

1 tbsp flat leaf parsley, finely chopped

Wet ingredients:

3 free range eggs, lightly beaten

140g natural greek yoghurt

50ml extra virgin olive oil

3 large tbsp sweet potato puree (I used this

recipe

to make this)

100g feta, chopped into tiny pieces

Method:

^ Pre-heat oven to 200 degrees C.

^ Line a 12 hole muffin tray with muffin cases.

^ Mix all the dry ingredients together in a large bowl.

^ In a smaller bowl, mix all the wet ingredients together except for the feta.

^ Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Fold together until just combined.

^ Spoon the mixture into the prepared muffin cases. I use an ice-cream scoop to do this as it divides the mixture pretty evenly between the twelve cases.

^ Sprinkle the small cubes of feta over the top of each muffin.

^ Bake in the oven for approximately 25 minutes.

2 cups

white spelt flour.

1 teaspoon

fine salt.

1/2 teaspoon

black pepper.

1 teaspoon

baking soda.

1 cup

kale, stalks removed, roughly chopped.

2 tablespoons

parsley, finely chopped.

- See more at: https://iquitsugar.com/recipe/sweet-potato-kale-feta-muffins/#sthash.IOPhHWE8.dpuf