MAKES: 12

Ingredients

1 cup (150g) plain flour

1 cup (160g) wholemeal plain flour

1 tsp bi-carb soda

40g baby spinach leaves, steamed, chopped

2 green onions, sliced thinly

100g feta, crumbled

2 eggs, beaten

2/3 cup (190g) plain greek-style yogurt

125g can creamed corn

1 cup sweet potato puree

50g butter, melted

1/4 cup (20g) grated parmesan

Method

Preheat oven to 200C/180C fan-forced. Lightly grease a 12-hole muffin pan.

Sift flour and soda together in a large bowl. Stir in spinach, onion and half of the feta.

Mix remaining ingredients in a bowl, whisking well to combine.

Fold through dry mixture until just combined. Spoon into prepared cases and sprinkle with remaining feta.

Bake for 25-30 minutes until cooked when tested with a skewer.

TIP: You will need a 500g sweet potato to make enough puree for this recipe.

australiansweetpotatoes.com.au