savoury muffins) that I was struggling to find time to make these muffins. Finally it seemed a crime to let my roasted sweet potato and tofu feta go rancid rather than star in these muffins. So I made them between dinner and Sylvia's bed time. And ate them for breakfast, lunch and dinner the next day. If only there has been some leftover for supper!
It wasn't easy fitting them in. I was busy with Sylvia, outside playing with her hula hoops, chatting to neighbours, and inspecting her scars from a fall at school. Luckily they weren't too difficult to mix up and pop in the oven. I just needed to take a couple of breaks from reading The Midnight Gang by David Walliams with Sylvia. And then they were out in the oven wafting their tempting aromas through the kitchen.
They were easy to eat. A great portable snack and lovely with stew and rice for dinner. The only challenge left was photographing them. I arrived home, after riding into a headwind, and took some hasty photos before E arrived home with Sylvia from after school care. I had to be content to put the camera away as we rushed about to serve dinner. And decide how to divvy up the last few muffins.
I am sending these muffins to the No Waste Food Challenge at Elizabeth's Kitchen Diary.
More sweet potato recipes on Green Gourmet Giraffe:
Smoky lime peanut baked sweet potatoes (gf)
Sweet potato and cheeze scones (v)
Sweet potato and red lentil soup (gf, v)
Sweet potato soda bread
Sweet potato, zucchini and olive quesadillas (v)
Vegan pate with sweet potato (gf, v)
Vegan sweet potato, feta and sauerkraut muffins
Adapted from Green Gourmet Giraffe
Makes 12 muffins
1 cup wholemeal plain flour
2/3 cup white plain flour
2 tsp baking powder
1/2 tsp salt
1 cup roasted cubed sweet potato*
3/4 cup tofu feta*
1/4 cup sauerkraut
2 tbsp finely chopped parsley
3/4 cup cold water
1/3 cup olive oil
Mix dry ingredients in a medium large mixing bowl. Toss through the sweet potato, feta, sauerkraut and parsley. Gently stir in the water and oil. Spoon into a greased 12 hole muffin pan and bake at 200 C for 25-30 minutes or until when you insert a skewer it comes out clean. Cool on a wire rack and store in an airtight container.
I chopped 1 largish sweet potato into small cubes and roasted with a pinch of salt and a drizzle of oil until soft. My tofu feta was a crumbly mixture in a marinade so I squeezed out as much liquid as possible. It was quite like this tofu feta recipe.
On the Stereo
Scott Walker sings Jacques Brel
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