Sweet Potato, Kale and Feta Muffins

  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 12

Ingredients

  • 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)

Steps

  • 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.

  • Look for baby kale in the salad section of the produce department. If you can't find baby kale, use baby spinach instead.
  • Sweet potatoes pack a powerful vitamin A punch. What a delicious way to get your vitamins!

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
300mg
13%
Potassium
170mg
5%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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