serves
6
prep
5 minutes
cook
55 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 5 tbsp olive or canola oil, plus extra for greasing
- 1 sweet potato (around 225g), scrubbed well and cut into roughly 1cm chunks
- 1 medium onion, peeled and roughly chopped
- 1 tbsp fresh thyme leaves (or ½ tsp dried thyme)
- 100 g ground almonds
- 50 g brown self-raising flour
- ½ tsp baking powder
- 1 large egg
- 125 ml full-fat milk
- 100 g feta or goat’s cheese, cut into roughly 1cm cubes
- 25 g Parmesan, finely grated
Instructions
- Preheat the oven to 220°C/fan 200°C/gas 7. Generously grease a 6-hole non-stick muffin tin with oil.
- Scatter the sweet potato over a small roasting tin. Toss with 1 tablespoon of the oil, season with flaked sea salt and freshly ground black pepper and roast for 10 minutes.
- Remove from the oven and turn the pieces of sweet potato. Scatter the onion and thyme leaves into the roasting tin and return to the oven. Roast for a further 15–20 minutes, or until the sweet potato and onion are tender and lightly browned. Meanwhile, place the ground almonds, flour and baking powder in a bowl and whisk in the remaining oil, egg and milk.
- Stir the roasted vegetables into the batter and divide between the holes of the muffin tin. Dot with the pieces of feta or goat’s cheese and sprinkle with the grated Parmesan. Bake for 20–25 minutes, or until puffed up and golden brown. Eat warm or cold.
Cook’s tip:
If your muffin tin is losing its non-stick properties, line it with circles of baking parchment.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
