Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!
Need something hearty to satisfy that morning craving?
Try this savory new take on a morning favorite— warm muffins stuffed with roasted sweet potatoes, baby kale and feta cheese.
Let’s get down to breakfast business with these Sweet Potato, Kale and Feta Muffins.
Gather the ingredients. You’ll need the basic muffin ingredients like flour, butter, milk, eggs, some brown sugar, baking powder and seasonings. For the stir-ins, you’ll need fresh sweet potatoes, olive oil, baby kale, feta and Gruyere cheese.
Start by roasting the sweet potatoes. Toss cubed sweet potatoes with olive oil. Place in single layer on a shallow baking pan. Bake in a 400°F oven for 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely.
Next, mix the muffin batter. In a large bowl, beat eggs, melted butter and milk with whisk until well blended. With spoon, add flour, brown sugar, baking powder, sea salt and pepper; stir just until dry ingredients are moistened.
Stir in roasted sweet potatoes, crumbled feta, shredded Gruyere cheese and chopped baby kale. (Look for baby kale in the salad section of the produce department. If you can't find baby kale, use baby spinach instead.)
Divide batter evenly among 12 greased muffin cups, filling each about three-fourths full. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.
The best part about these nummy lil’ guys is they can be made ahead. Simply cool, wrap and freeze the muffins. Then, heat them up for a quick and easy breakfast.