Sweet potato and walnut muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Walnut pieces; (broken into even |
| ; sized pieces if | ||
| ; necessary) (3oz) | ||
| 250 | grams | Self raising flour; (8oz) |
| 75 | grams | Soft light brown sugar; (3oz) |
| ½ | teaspoon | Ground allspice |
| 125 | grams | White or orange sweet potato flesh; coarsely grated |
| ; (4oz) | ||
| 2 | mediums | Size eggs; beaten |
| 75 | grams | Butter; melted (3oz) |
| 75 | millilitres | Milk; (3fl oz) |
Directions
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place six muffin paper cases into a muffin tin.
Place the walnut pieces onto a baking tray and roast in the oven for 5-10 minutes. Remove and allow to cool.
Place the flour in a large mixing bowl. Stir in the sugar, allspice, roasted walnut pieces and grated sweet potato flesh.
Add the eggs, butter and milk and mix well to form a thick batter consistency, taking care not to overbeat.
Divide the mixture equally between the muffin cases, they will look quite full and place on the middle shelf in the preheated oven for 15-20 minutes until risen, golden brown and firm to the touch.
Allow to almost cool on a wire rack. Serve warm with butter and drizzle with maple syrup.
Converted by MC_Buster.
NOTES : Delicious moist muffins served warm with butter and maple syrup for a breakfast or as an afternoon treat.
Converted by MM_Buster v2.0l.