Sweet potato muffins with spinach & olives

Total time 1 h 30 mins

30 mins preparation time

1 h cooking time

These gluten-free savoury muffins are perfect on their own or with a vegetable dip like hummus. Kikkoman Soy Sauce enhances the flavours of the vegetables, making them even more delicious.

Ingredients

10 portion(s)

For the muffins:

800 g

raw millet

500 g

sweet potatoes, diced

300 g

onion, finely chopped

50 ml

rapeseed oil

200 g

spinach

20 g

garlic, chopped

200 g

ground linseeds

200 g

cornflour

20 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

100 g

pumpkin seeds (keep a few to garnish the muffins)

200 g

black olives, pitted and sliced

4 g

chilli powder

6 g

ground black pepper

Additional:

Rapeseed oil (for greasing the muffin tins)

Allergens:

6. Soy and soy-based products 7. Nuts

Total weight per portion:

340 g

Weight per ingredient:

170 g muffin (x 2 per portion)

Preparation

Step 1

Rinse the millet and cook according to the packet instructions (millet to water ratio 1:3) for about 20 minutes.

Step 2

Boil the sweet potatoes for about 20–25 minutes until soft.

Step 3

Fry the onion in the rapeseed oil for 5 minutes until soft. Add the spinach and chopped garlic and cook for a further 5 minutes over a medium heat. Set aside.

Step 4

Combine the cooled sweet potatoes and cooked millet in a mixing bowl. Add the linseeds, cornflour and Kikkoman Gluten free Soy Sauce. Blend thoroughly until smooth.

Step 5

Add the pumpkin seeds to the dough. Add the olives to the dough along with the fried spinach and onion from step 3. Season with the chilli powder and pepper and mix thoroughly.

Step 6

Grease a muffin tin and divide the dough evenly among the tins. Sprinkle with the set-aside pumpkin seeds and bake at 180 °C for about 40 minutes.

Step 7

Remove the muffins from the tin and serve on plates (two per portion).

Tip:

For a unique umami flavour, add a dash of Kikkoman Gluten free Soy Sauce to the water used to cook the millet.

Recipe-ID: F1083

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