This tasty snack is packed full of goodness. A great source of fuel for those long hikes or to re-energize after a long run. Pre-make at home and enjoy.
What You’ll Need
- 2 1/2 cups of sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon of olive oil
- 2 eggs
- 1/3 cup butter, melted
- 1/2 cup milk
- 1 1/2 cup flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 1/2 cup spinach or kale, finely chopped
- 3/4 cup crumbled feta cheese
What To Do
- Heat oven to 400F.
- Toss sweet potato with oil and place in a single layer on a baking sheet. Bake 20 to 25 minutes or until tender, string after 10 minutes. Cool completely.
- Spray or line 12 regular-size muffin tin.
- In a large bowl, whisk eggs, butter and milk until blended.
- Add flour, brown sugar, baking powder, salt, pepper, garlic powder, and onion. Stir with a spoon until dry ingredients are moistened.
- Stir in sweet potatoes, spinach, and feta. Divide the batter evenly among the muffin cups.
- Bake at 350F for 18 to 22 minutes, or until the toothpick inserted in the center comes out clean.
- Refrigerate or freeze until camping. Heat up over the campfire or camp stove, and enjoy.