Sweet Potato & Feta Muffins

Lunch does't get much simpler than these sweet potato and feta muffins. These muffins are great either hot or taken as a cold pack lunch. I love wrapping a few in my beeswax wraps and taking them for a speedy lunch alongside a pot of hummus and greens.
Make sure to tag @rooted_living1 if you make them :)

Vegetarian - Make 10 muffins / Bake time 25 minutes


250g buckwheat flour
2 tsp baking powder
75ml olive oil
2 organic eggs
175ml oat milk 
1 medium sized potato, peeled and grated
100g feta cheese
Salt & pepper to taste
1/2 tsp fresh chilli 
2 tbsp mixed seeds

1. Pre-heat oven to 200c/gas mark 6.
2. Combine buckwheat flour and baking powder together.
3. In a separate bowl whisk together the olive oil, eggs, and milk together and pour slowly into the dry mix. Mix everything together before adding the grated sweet potato, 2/3 of the feta and seasoning. 
4. Divide mixture between muffin cases and top with remaining feta, and mixed seeds. Bake in the oven for 25-30 minutes or until risen and golden. Delicious warm or cold, and will keep up to three days in an air tight container. You can also freeze the muffins too :) 

Enjoy,  Love H xx