Recipes
Cinnamon and sweet potato muffins
Using orangey mash means sugar content is reduced in these cupcakes-with-a-superpower. Snaffle them up for anytime treats.
Using orangey mash means sugar content is reduced in these cupcakes-with-a-superpower. Snaffle them up for anytime treats.
Cook: 35 Mins
Serves: 12
Price: £0.24 per serving
Nutritional Information
Each 76g serving contains
Energy
877kj
276kcal
877kj
276kcal
14%
Fat
14.1g
14.1g
High
20%
20%
Saturates
1.2g
1.2g
Med
6%
6%
Sugars
11.6g
11.6g
Med
13%
13%
Salt
0.25g
0.25g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
1154kj/276kcal
Typical energy values per 100g:
1154kj/276kcal
Ingredients
1 tsp Chia Seeds
125ml Milk – Oat, Almond or Soya
350g Cooked Flesh from Baked Sweet Potatoes, skins discarded
85g Light Brown Sugar
125ml Vegetable Oil
1 tbsp Vanilla Extract
250g Plain Flour
2 tsp Baking Powder
1½ tsp Cinnamon or Mixed Spice
50g Pecans, finely chopped
Method
1
Mix the chia seeds with your chosen milk and set aside while you get the rest of the batter ready.
2
Preheat the oven to 200°C/180°C fan/gas 4 and line a 12–hole muffin tin with paper cases. In a bowl mash the sweet potato until smooth, then add in the sugar, oil and vanilla and mash again. In another large bowl combine the flour, baking powder, cinnamon and a pinch of salt.
3
Stir the wet ingredients into the dry. Lightly fold through half of the pecans then divide the mixture between the paper cases. Scatter the rest of the chopped pecans over the top and bake in the oven on a middle shelf for 17–20 mins until a skewer poked into the centre comes out clean.
4
Cook’s tip: Sweet potatoes can be watery if boiled, so bake them. For a microwave, pierce potatoes a few times with a fork, then cook on a high heat for 5–6 mins for one potato, or until a skewer slides in easily. In an air fryer or oven bake at 200°C/ 180°C fan/gas 4 (15–25 mins in an air fryer, 30–45 mins in an oven) until soft.