For the recipe Spiced Sweet Potato Muffins
|Sweet Potatoes x 2|
|220 g||Wholemeal Plain Flour|
|Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)|
|55 g||Light Brown Sugar|
|4 g||Ground Cinnamon (1/2 tsp)|
|4 g||Ground Nutmeg (1/2 tsp)|
|2 g||Chinese Five Spice (1/4 tsp)|
|2 g||Salt (a pinch)|
|30 ml||Sunflower Oil (Or Coconut Oil) (2 tbsp)|
|Medium Egg x 1|
|30 ml||Greek Yoghurt (2 tbsp)|
|4 ml||Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)|
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
First, cook the sweet potatoes in a microwave until soft, turning every few minutes – this will take approx 9 minutes. When cooked, cut them in half, and set aside to cool.
Meanwhile, combine the wholemeal flour, Baking Powder, light brown sugar, spices, and a pinch of salt in a large bowl. Mix well.
When the sweet potatoes are cool enough to handle, scoop out the flesh, and add it to a separate bowl. Mash thoroughly, and add the melted coconut oil, egg, Greek yogurt, and Madagascan Vanilla Extract. Mix well.
Combine the wet and dry ingredients, and carefully mix until well combined.
Place 10 muffin cases in a muffin tray, and lightly brush them with oil. Divide the muffin mixture evenly between the 10 cases.
Bake for around 35 minutes, until fairly firm, and browned on top. Leave to cool on a rack before serving.
Top Tip 1. If you don't have a microwave or prefer not to use one, cook the whole sweet potatoes in a steamer. When they're soft, cut them open, and leave them to cool - this allows any moisture to evaporate.
Top Tip 2. Make sure you mash the sweet potato very thoroughly, so that it cooks right into the muffins without any lumps.
|Per serving||Per 100g/ ml|