Sweet potato muffins
Ingredients
- 2 medium-sized sweet potatoes
- 200 g/7oz flaked almonds
- 200 g/7oz caster sugar
- 2 eggs
- 120 ml/4 fl oz vegetable oil
- 80 ml/3 fl oz water
- 200 g/7oz plain flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat the oven to 180ºC/355ºF/Gas mark 4
- Grease a 12-hole muffin tray or two 6-hole muffin tins or line with paper muffin cases
- Bake the sweet potatoes, skin on, for about 20 minutes until soft and cooked. Allow to cool before scraping the flesh out of the skins and mashing until all the lumps are removed
- Toast the flaked almonds, shaking a couple of times to get a uniform colour. This takes 5-8 minutes
- In a medium-sized mixing bowl, combine the sugar, eggs, oil and water until the sugar has dissolved
- Add the cooled, puréed sweet potato
- In a large mixing bowl, sift the flour, bicarb, baking powder, cinnamon and salt. Make a well in the centre
- Pour the wet ingredients into the well of the dry and combine well
- Spoon the batter into the prepared muffin tins, sprinkle a little demerara sugar on top of each and put in the oven
- Bake for 20 minutes before allowing to cool on a wire rack
- They can be eaten warm or cold and can be stored in an airtight container in a cool place for up to 5 days
