Sweet Potato, Kale and Feta Muffins

 

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)

• 1 Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
• 2 Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
• 3 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.
• 4 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.