An abundance of sweet potato led to these little beauties. Based on this pumpkin muffin recipe over on The Vanilla Bean blog these turned out really well (and proved very popular with my taste testers).
The sweetness in the muffin itself comes from maple syrup. With added wholemeal flour they make a filling breakfast or a nutritious snack while mountain biking in the Glens. Or they are even great just shared with friends on a rainy afternoon alongside a nice cup of tea.
Sweet potato and chocolate muffins
- 1 1/3 cup self-raising flour
- 1 cup wholemeal flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 3/4 cup milk
- 3/4 cup sunflower oil
- 1 cup mashed sweet potato
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1/2 cup macadamia nuts
- 1/3 cup cacao nibs
- 2 oz dark chocolate, chopped
- demerara sugar, for sprinkling
Preheat the oven to 180C. Put paper cases into a muffin tin.
Mix together the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet mixture into the dry and fold in. Then add the chunks and sprinkle each muffin with a little demerara sugar.
Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.