Sweet Potato Muffins

Sweet Potato Muffins

An ideal pre-run breakfast or post-run snack

Ingredients

• 2 ½ cups wholemeal flour ¼ cup melted butter –dairy or plant based
• ¾ cup sugar ¼ cup vegetable oil
• 2 tsp baking powder 1 cup mashed sweet potato
• 1 tsp ground ginger 1 egg, beaten – or substitute of choice
  ¼ tsp baking soda ½ cup buttermilk
• ¼ tsp salt or substitute ½ cup soy milk w ½ tsp cider vinegar

Directions

Pre-heat your oven to 200 degrees. Grease or line a 12 cup muffin tray.

Combine dry ingredients in large bowl.
Mix dry ingredients in a separate bowl before mixing into the dry ingredients.
Three quarter fill the muffin cups. Bake for 20 – 25 minutes.
Note you may need to add more liquid depending on how moist the sweet potato is.

Variation

Banana Nut
Reduce sugar to ½ cup, replace sweet potato with 1 cup mashed banana. Add ½ cup chopped walnuts.

Nutrition per muffin

Kj 1038
Carbs 375g
Fibre 3 g
Protein 4g
Fat 9g