🍠 Sweet Potato, Spinach & Feta Muffin
My secret to baking a good savoury lunch muffin packed with veggies!
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If you are a fan of a good savoury muffin, you must’ve already tried my really good Veggie Muffins by now. But today, I am sharing another beloved savoury muffin of mine that tastes like a really delicious quiche from that charming local deli you frequent. A Sweet Potato, Spinach & Feta Muffin!
Golden and crunchy on the outside, wonderfully sweet and savoury soft crumb studded with pre-roasted sweet potato, velvety spinach, quinoa, herbs, aromatics and a delightfully sharp and salty hit with the feta on top.
A staple lunch muffin if there ever was one. With one more week of school holidays left, you’ll thank yourself for baking a batch ow two of these. Eaten warm, torn and pulled apart by your fingers. Full of flavour, it really doesn’t need anything else but if you were to make a full meal out of it, you might want to serve it aside a nice soup like this Roasted Garlic Tomato Soup or add a dollop of pesto or a nice tomato confit.
I tried a lot of different versions of this muffin. This version was the best and so I baked it again and again. It is a healthy, well-rounded muffin. Besides being packed with veggies, it also has protein and very little fat. Can you believe this entire batch only has a quarter cup of olive oil and no dairy (apart from the feta on top)?
So let’s talk about what makes a good savoury muffin and why grating sweet potato and adding it to your batter is not the best practice.
The Secret To Good Savoury Veggie Muffins
The only sweet muffin I like is a banana muffin. I love savoury muffins more. They are not one-dimensional and I can pack them with veggies and build layers of flavour. But there is a little secret to making the best ones.