Sweet Potato and Zucchini Muffins

ingredients

• 350g Of Raw sweet potato, peeled
• 3 Medium Zucchinis, grated
• 2 Brown Onions
• 1 Garlic Clove – Crushed
• 1 Small Carrot
• Handful Of Parsley
• 130g feta
• 1 tsp salt
• 1 tsp. Pepper
• 5 Mint Leaves
• 3 Eggs
• 2/3 Cup Breadcrumbs
• 2/3 Cup Of S/R Flour

method

1. Preheat oven to 180°C fan-forced.
2. Transfer the grated zucchini to a cloth and squeeze out any excess water.
3. Add sweet potato, onion, carrot, parsley, mint and garlic into a food processor and blend until each ingredient is in small pieces (almost like the zucchini).
4. Transfer into a large mixing bowl.
5. Add the squeezed zucchini, feta, salt, pepper, eggs, bread crumbs and SR flour. Mix thoroughly.
6. Spray a muffin tray with oil to ensure they won't stick.
7. Spoon mixture into the muffin trays up to the top (they will rise slightly, but when taken out of the oven they'll puff back down so don't stress!)
8. Place into the oven for 30 minutes, or until lightly golden.
9. Take out and serve hot, or leave in the fridge for 3-4 days. Alternatively, these can be frozen individually and taken out when needed for snacks!