Serves: 14

INGREDIENTS:

·      1 medium sweet potato, peeled & diced

·      Extra virgin olive oil (EVOO)

·      1 tablespoon maple syrup

·      1 teaspoon cumin seeds

·      10 sprigs of thyme

·      Salt

·      2 cups self-raising flour

·      5 eggs

·      ¼ cup EVOO

·      1/3 cup milk

·      150g spinach leaves

·      ½ cup chopped flat leaf parsley

·      250g plain soft goats cheese

·      ½ cup pepitas

·      60g marinated goats cheese

METHOD:

1.     Pre-heat oven to 180 degrees Celsius

2.     Line 2 muffin trays with either grease proof paper or EVOO

3.     Line a baking tray with grease proof paper and EVOO. Spread the diced sweet potato out evenly on the tray, drizzle with some extra EVOO & maple syrup. Top with cumin seeds and half the thyme

4.     Bake in the oven for about 40 minutes or until nice and soft

5.     Meanwhile, place the spinach in a saucepan over medium heat. Add a dash of water and stir until the spinach has wilted down nicely

6.     To make the goats cheese mixture, add the goats cheese to a small bowl along with 1 teaspoon of the milk and the remaining thyme leaves. Whisk well with a fork until smooth and creamy.

7.     Sift the flour into a large mixing bowl.

8.     In a separate mixing bowl, add the eggs, EVOO and remaining milk. Whisk until well combined.

9.     Make a well in the flour and add the egg mixture in the middle of the well. Gradually work the wet ingredients into the flour.

10.  Add the roasted sweet potato, parsley and spinach and season with salt.

11.  Place a teaspoon of mixture at the bottom of each muffin tray, then place a dollop of the goats cheese mix (about a teaspoon). Cover with the remaining muffin mix.

12.  Top each muffin with some crumbled marinated goats cheese and pepitas

13.  Bake in the oven for 35-45 minutes or until the tops are golden brown