My motivation for eating great are as following:
Hair needs to grow longer, and healthier
Photo shoot I am taking for Matt’s Valentines gift
Looking awesome in a bikini for a Spring vacation
less skin roles when in yoga poses (seriously)
Therefore, I needed to make a healthy snack for this week, so that I don’t munch on cookies and brownies!
Thank you Betty Crocker!
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® 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 Gruyère cheese (2 oz)
1. Heat oven to 400°F. 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 20 min