Sweet Potato and Avocado Muffins

Sweet Potato and Avocado Muffins

We often think that vegetarians get short shrift when it comes to cooked breakfasts so we’ve done our best to redress this issue here at The Old Cider House by ensuring that all our veggie guests get as good as, if not better, than the carnivores.

This week we have avocados left over and found this recipe for sweet potato and avocado muffins – originally BBC.

Makes 9 small (fairy cake sized muffins)

  • 130 gms sweet potato well cooked
  • 1 small avocado – as ripe as you want
  • 60 gms ground almonds
  • 60 gms polenta
  • A good glug of maple syrup
  • 2 free range eggs
  • 1 tsp of baking powder and pinch of bicarb
  • Pinch of salt
  • Milk to make a cake-like texture (about 50 ml)

Mix all the ingredients in the food processor and pour into individual muffin cases.

Add finely chopped sweet potato (raw), mixed seed and a little crumbled feta on the top of each muffin and bake for 15 minutes or until cooked (use a skewer to check).

When cool, these can be frozen for future use.

Let us know if you are vegetarian (or have any other dietary requirements) in advance of your visit and we’ll do our best to accommodate you.