Sweet Potato and Apple Muffins

Delicious spiced muffins using the natural sugars in fruit and sweet potatoes to reduce the amount of added sugar by providing raw, unrefined alternatives.


 

  • 340 grams sweet potato
  • 110 mL water
  • 225 grams cooking apples
  • 225 grams plain flour
  • 1 teaspoon(s) bicarbonnate of soda
  • 1 teaspoon(s) ground cinnamon
  • 0.5 teaspoon(s) grated nutmeg
  • 100 grams caster sugar
  • 110 grams butter – melted then cooled
  • 1 egg
  • 10 mL milk
  • 85 grams chopped dried apricots

 

1. Preheat the oven to 180 C/ 350F/ Gas mark 4.

2. Line muffin tins with cases. (Makes approx 18 muffins)

3. Peel the sweet potato and cut into small dice. Put into a saucepan with the water. Bring to the boil, cover and simmer very gently for 5-10 minutes, stirring occasionally, until the sweet potato is quite soft. Do not let the mixture dry out; add more water if necessary.

4. Meanwhile, peel and core the apples and cut into similar sized dice. Add to the softened sweet potato. Cook for another 5-10 minutes until the apple is also soft. Again do not let the mixture dry out; add more water if necessary.

5. Remove from the heat when soft and mash with a fork or potato masher to remove any lumps. Leave to cool a little.

6. Sift the flour with the bicarb and spices into a large bowl. Add the sugar and stir to combine.

7. Whisk the egg with the milk then add to the sweet potato mixture. Add the cooled melted butter and chopped dried apricots.

8. Make a well in the flour then pour in the fruit mix. Mix quickly but thoroughly until everything is well combined.

9. Spoon into the muffin cases. Bake in the preheated oven for 30 minutes, or until the muffins are risen and firm and spring back lightly when pressed.

Method

1. Preheat the oven to 180 C/ 350F/ Gas mark 4.

2. Line muffin tins with cases. (Makes approx 18 muffins)

3. Peel the sweet potato and cut into small dice. Put into a saucepan with the water. Bring to the boil, cover and simmer very gently for 5-10 minutes, stirring occasionally, until the sweet potato is quite soft. Do not let the mixture dry out; add more water if necessary.

4. Meanwhile, peel and core the apples and cut into similar sized dice. Add to the softened sweet potato. Cook for another 5-10 minutes until the apple is also soft. Again do not let the mixture dry out; add more water if necessary.

5. Remove from the heat when soft and mash with a fork or potato masher to remove any lumps. Leave to cool a little.

6. Sift the flour with the bicarb and spices into a large bowl. Add the sugar and stir to combine.

7. Whisk the egg with the milk then add to the sweet potato mixture. Add the cooled melted butter and chopped dried apricots.

8. Make a well in the flour then pour in the fruit mix. Mix quickly but thoroughly until everything is well combined.

9. Spoon into the muffin cases. Bake in the preheated oven for 30 minutes, or until the muffins are risen and firm and spring back lightly when pressed.

Ingredients

 

  • 340 grams sweet potato
  • 110 mL water
  • 225 grams cooking apples
  • 225 grams plain flour
  • 1 teaspoon(s) bicarbonnate of soda
  • 1 teaspoon(s) ground cinnamon
  • 0.5 teaspoon(s) grated nutmeg
  • 100 grams caster sugar
  • 110 grams butter – melted then cooled
  • 1 egg
  • 10 mL milk
  • 85 grams chopped dried apricots

 


Top tips

Using eating apples rather than cookers means the sugar content can be further reduced.

Sultanas or other dried fruit can be added to the mixture.

Try varying the types & amonts of spices used to get the taste you like best!

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