12.17.19

Our favorite foodie couple, David and Luise, the Nordic couple behind Green Kitchen Stories, is sharing a sweet and savory recipe perfect for littles. If you want to sneak a few more veggies onto their plate, the duo’s new vegetable-focused cookbook Little Green Kitchen should be a go-to. So grab those greens and carry on…

Savory muffins are brilliant for feeding youngsters as a great snack between meals. The below muffins are packed with sweet potato and spinach, and therefore have a round sweetness to them.

Cooking tip: Grate raw sweet potato instead of cooking it, making these quick and easy.

Sweet Potato + Spinach Muffins
Makes 12 muffins

Ingredients:

Dry ingredients:
1 sweet potato, peeled + coarsely grated
1 ¼ cups buckwheat flour, sifted
1 cup oat flour
2 tsp baking powder
1 tsp ground ginger
½ tsp sea salt

Wet ingredients:
3 eggs
2 handfuls baby spinach
2 soft dates, pitted
¾ cup plain unsweetened yogurt
½ cup olive oil
2 tsp lemon zest

For the topping:
½ cup pumpkin seeds (pepitas)
2 tsp runny honey or maple syrup
1 Tbsp olive oil
¼ tsp sea salt

Directions:

Preheat the oven to 400º F. Grease a 12-hole muffin tin and line it with baking parchment or paper muffin cases. Alternatively, use a silicone muffin tin.

Put the sweet potato in a large bowl along with the rest of the dry ingredients. Stir together, make a well in the middle and set aside. Crack the eggs into a food processor, add the spinach along with the rest of the wet ingredients and blend until completely smooth. Pour the wet mixture into the well of the dry ingredients, gently fold together and set aside, making sure not to over mix, as the muffins will turn out tough otherwise.

To prepare the topping, put all of the ingredients in a small bowl, stir together and set aside.

Spoon the muffin batter into the prepared tin and top each muffin with a couple of teaspoons of the topping. Bake for 25 minutes, or until golden and springy, or until a skewer inserted in the middle of one of the muffins comes out clean. Remember to turn the tin around halfway through the cooking time to ensure that the muffins bake evenly. Once cooked, remove from the oven and set aside to cool slightly in the tin, before transferring to a wire rack to cool completely or devouring while still warm!

Store in an airtight container at room temperature for up to 3 days.

A helping hand: The kids can spoon the batter into the tin and dollop each muffin with the topping ingredients.

Recipe excerpted with permission from Little Green Kitchen by David Frenkiel and Luise Vindahl, published by Hardie Grant Books May 2019, RRP $29.99 Hardcover.

From our friends

Comments


  1. Folks, please correct your print function. If you click on the print icon for the recipe, it prints 3 pages of text – not just the recipe

    Sue ISeman | 12.20.2019 | Reply
  2. Can you sub almond or oat flour for buckwheat?

    Montana | 01.02.2020 | Reply
  3. What can you use instead of eggs?

    Linda | 01.06.2020 | Reply

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