Sweet Potato, Kale And Feta Muffins

• 2
• medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
• 1
• tablespoon olive oil
• 2
• eggs
• 1/3
• cup butter, melted
• 1/2
• cup milk
• 1 1/2
• cups Gold Medal(R) all-purpose flour
• 2
• tablespoons packed brown sugar
• 2
• teaspoons baking powder
• 1/8
• teaspoon fine sea salt
• 1/8
• teaspoon freshly ground black pepper
• 1 1/2
• cups baby kale or baby spinach, coarsely chopped
• 3/4
• cup crumbled feta cheese
• 1/2
• cup shredded Gruyere cheese (2 oz)

1. Heat oven to 400u0b0F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
2. Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
3. Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

sweet potatoes, olive oil, eggs, butter, milk, gold medaluae, brown sugar, baking powder, salt, freshly ground black pepper, baby kale, feta cheese, gruyuere cheese

Taken from www.epicurious.com/recipes/member/views/sweet-potato-kale-and-feta-muffins-52685511 (may not work)