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| Photography by Jo Anderson |
I was searching for nutritious lunchbox ideas and came across this vegetable and protein rich recipe by Nicole Joy on I Quit Sugar.
INGREDIENTS
Dry
2 cups white spelt flour
1 teaspoon fine salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1 cup kale, stalks removed, roughly chopped
2 tablespoons parsley, finely chopped
Wet
3 eggs, lightly beaten
1/2 cup extra-virgin olive oil
1/2 cup plain Greek yoghurt
1 cup sweet potato puree
100 g feta
PREPARATION
Preheat your oven to 200°C (400°F) for at least 20 minutes before baking (a hot oven will help the muffin to rise) Line a 12-hole muffin tray with muffin liners and set aside.
Mix the dry ingredients together in a large bowl, ensuring there are no clumps. In a separate smaller bowl, mix together the wet ingredients (except for the feta).
Make a well in the center of the dry ingredients and pour the wet mixture into the dry. With a wooden spoon, fold together until just combined (over-mixing will result in a dense and chewy muffin).
Spoon batter evenly into the prepared tray and crumble feta over the tops of each muffin. Reduce the temperature to 180°C (360°F) and bake in the centre of the oven for 25 – 30 minutes or until a skewer inserted into the muffins comes out clean.
Allow to cool for 10 minutes in the tin and then remove and continue cooling on a wire rack.
TIP: As always with baking, don’t open your oven door to check on them unless you’re at the last few minutes of baking and don’t have a window on your oven.
