I’ve got another wonderful guest post for you today. The lovely Vicki from Boiled Eggs and Soldiers has been so kind as to put together a delicious recipe for my lovely readers whilst I am adjusting to life with three. 

You might recognise Vicki from her wonderful link up {which I love participating in each week} – ‘Your Weekly Feed’. But that’s enough from me – over to the wonderful Vicki to share her ‘Chorizo, Haloumi & Sweet Potato Muffins’.

We are big brunch fans at our house (well I am anyway) and these Chorizo, Haloumi & Sweet Potato Muffins always go down a treat. They are also great for breakfast, lunch boxes and picnics too.

Every time I’ve made them I’ve been asked for the recipe so I thought you might like to have it too.

CHORIZO, HALOUMI & SWEET POTATO MUFFINS

1 chorizo sausage, chopped into small pieces
1 tsp olive oil
1 1/2 C sweet potato, grated
1 1/2 C SR flour
1/4 C polenta
80g butter
1 C baby spinach, roughly chopped
100g haloumi, chopped into small pieces
2 eggs
3/4 buttermilk (if you don’t have buttermilk just squeeze a couple of drops of lemon juice into milk and let it sit for a few minutes)
2 Tbsp pepitas (pumpkin seeds)

Preheat the oven to 180 degrees and line a 12 hole muffin tin.

Cook the chorizo in a fry pan (with the teaspoon of oil) oven a medium heat for about 5 minutes. Drain on kitchen paper.

Combine the flour, polenta and butter  in a large bowl using your fingertips to rub the butter into the flour until it looks like breadcrumbs. Add the sweet potato, baby spinach, chorizo and haloumi and combine gently.

Whisk the eggs and butter milk together and then pour into the flour mixture and gently combine (don’t over mix or they will be tough). Spoon evenly among the lined muffin holes, sprinkle with the pepitas.

Bake for 25 – 30 minutes or until golden and cooked through. Cool in the tin for 5 minutes and then serve warm or room temperature. Enjoy!

 

Vicki blogs over on Boiled Eggs & Soldiers, is on Facebook, Instagram & Pinterest.