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2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 tablespoon olive oil
2 eggs
1/3 cup butter, melted
1/2 cup milk
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups baby kale or baby spinach, coarsely chopped
3/4 cup crumbled feta cheese
1/2 cup shredded Gruyère cheese (2 oz)
Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
Note:
Look for baby kale in the salad section of the produce department. If you can't find baby kale, use baby spinach instead.
http://www.bettycrocker.com/recipes/sweet-potato-kale-and-feta-muffins/b6ed8f3c-e4e7-4c30-a75a-6184951f5e33
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