If you love the orange stuff as much as me then you’ll definitely be interested in making these healthy breakfast muffins using sweet potatoes.
The original recipe which I’ve slightly adapted comes from The Sweet Potato Cookbook by Heather Thomas which I highly recommend you buy.
I still can’t get my head around baking with sweet potato and yet it works beautifully well! This recipe, most importantly creates soft and light muffins delicately spiced with ground cinnamon and ginger.
Sweet potatoes create a lighter and healthier breakfast muffin that’s better for you just by using a tropical root vegetable…
As well as this, these healthy breakfast muffins are made using wholemeal spelt flour, an ancient nutritious grain packed with vitamins and minerals.
In a nutshell, they are perfect first thing with some Greek yogurt, sliced bananas, a drizzle of honey or maple syrup. Give them a go!
And if sweet potatoes really aren’t your thing why not try these sweetcorn fritters as a healthy alternative. Enjoy!
Makes 12
Prep 15 mins
Cook 35 mins
Total 50 mins
Ingredients
250g sweet potatoes, mashed
200g soft brown sugar
2 medium eggs, beaten
120ml sunflower oil
85g buttermilk
1 tsp vanilla extract
200g wholemeal spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
85g pecans, chopped and a few left whole to top the muffins
Method
Preheat the oven to 190C / gas mark 5 / 375F and fill a 12-muffin tin with paper cases.
Prick the sweet potatoes with a fork and cook in the microwave for a few minutes until the flesh is soft and tender. Scoop out the potato and mash until smooth, set aside to cool in a bowl.
In a medium sized bowl,beat sugar, eggs, oil, buttermilk and vanilla into the sweet potato mash.
Mix together the flour, baking powder, bicarb of soda, salt and ground spices. Gently fold into the sweet potato mixture, then stir in the nuts.
Spoon the mixture into the paper cases and bake in the oven for 20 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).
Leave to cool in the tin for 10 minutes and then transfer to a wire rack. Store in an airtight container and eat within a couple of days.
