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Sweet Potato, Kale and Feta Muffins

Betty Crocker Kitchens
  • 75 minutes
  • Serves 12

INGREDIENTS

1 1/2 cups

Baby kale or baby spinach

2

Sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups), medium

2

Eggs

2 tsp

Baking powder

1/8 tsp

Black pepper, freshly ground

2 tbsp

Brown sugar, packed

1 1/2 cups

Gold medal all-purpose flour

1/8 tsp

Sea salt, fine

1 tbsp

Olive oil

1/3 cup

Butter

3/4 cup

Feta cheese

1/2 cup

Gruyere cheese

1/2 cup

Milk