It’s been a while since I baked. I love baking. As a child, I would bake with my Mum or my Nannie. My Mum had lots of recipes cut from magazines all in a little folder. Some were sticky from baking gone by, you could easily tell which recipes were most loved in our family.
I stopped baking for one reason – having to eat them! Don’t get me wrong, I love eating my bakes as much as I love baking them. But over the last couple of years, I’ve switched to a healthier lifestyle, which means cutting out those cakes.
As I’m in the midst of my dairy-free adventure, I thought I’d search through Pinterest to find a healthy-ish dairy-free alternative to treats, and came across various sweet potato muffin recipes. I’ve taken inspiration to make my own version to suit my taste.
Sweet potato muffins
- 2 eggs beaten
- 100g of sugar
- 300g of mashed sweet potato
- 100ml of olive oil
- 100ml of water
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1 tsp of bicarbonate of sofa
- 1/2 tsp of baking powder
- 150g of white plain flour
- 50g of ground almonds
- 100g of walnut pieces
- A sprinkle of pumpkin seeds
- Preheat the oven to 180c.
- Put 12 cases in a muffin tin.
- Mix the eggs, sugar, sweet potato, oil and water in a bowl.
- Add the flour, spices, bicarbonate of soda and baking powder. Fold together.
- Add the ground almonds
- Add the walnut pieces
- Divide the mixture evenly in the 12 cases.
- Sprinkle a few pumpkin seeds on each muffin.
- Cook in the oven for 25 minutes.
- Leave to cool on a wire rack