Ingredients

The following ingredients have 15 Servings
  • 125 g plain flour
  • 125 g wholemeal flour eg wheat (spelt or buckwheat or use all plain)
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon nutmeg
  • 125 g light brown soft sugar ( or coconut sugar)
  • pinch sea salt (optional)
  • 200 g sweet potato purée
  • 120 ml oat milk (or other plant milk)
  • 120 ml sunflower oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 2 tablespoons maple syrup (optional)
  • 100 g raisins (optional)

Instruction

  • Preheat oven to 180°C (fan)/200°C/400°F/gas mark 6.
  • Place 15 muffin cases in a muffin tin.
  • Sift 125g plain flour, 125g wholemeal flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, 1/2 teaspoon mixed spice and 1/4 teaspoon nutmeg together in a large mixing bowl. Stir in 125g sugar. Use your fingers to break down any lumps if needed. Stir in a pinch of salt (if using).
  • In a separate bowl or jug whisk together 200g sweet potato purée, 120ml oat milk, 120ml sunflower oil, 1 tablespoon cider vinegar or lemon juice and 2 tablespoons maple syrup (if using).
  • Fold the sweet potato mixture into the flour until just combined, stir in 100g raisins (if using) then spoon into the muffin cases.
  • Bake in the centre of the oven for 25 minutes or until a skewer inserted in the centre comes out clean and the muffins are firm to the touch.
  • Allow to cool in the tin for five minutes then remove and allow to cool completely on a wire rack.
  • Store in an airtight container for 2-3 days or can be frozen.