Healthy sweet potato and feta muffins

The best thing about these deliciously savoury muffins is that they are as good for your body as they are for your tastebuds!

They make for a great afternoon tea snack and are perfect for picnics. Try them with some butter or vegemite spread over the top for some more taste!

Ingredients

• 225g (1 1/2 cups) self-raising flour
• 1 teaspoon baking powder
• 90g (1 cup) rolled oats
• 1 tablespoon brown sugar
• 80ml (1/3 cup) olive oil
• 330g (11/4 cups) plain yoghurt
• 2 eggs
• 250g sweet potato, peeled, coarsely grated
• 100g spinach
• 100g Persian feta, crumbled

Method

1. Preheat oven to 180C. Line twelve hole muffin pan with paper cases. Sift flour into bowl. Add baking powder, oats and brown sugar. Stir well to combine.
2. Make a well in centre of mixture. Add oil, yoghurt, eggs, sweet potato, spinach and 60g of feta. Stir to combine. Spoon into the prepared cases. 
3. Bake for 30 minutes until golden yellow. Serve warm or cool.