Spiced and Seeded Sweet Potato Muffins
Delicious and nutritious muffins made with sweet potatoes, warm spices, and a variety of seeds, perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 1 large extra-large sweet potato (around 450 g or 1 lb) Cooked and mashed
- 150 g melted butter
- 150 g plain natural yogurt
- 4 tablespoons whole milk
- 2 large eggs (lightly whisked)
- 2 teaspoons vanilla extract
Dry Ingredients
- 250 g all-purpose flour
- 120 g rolled oats
- 150 g soft brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 140 g raisins
- 130 g mixed seeds
Instructions
Preparation
- Heat the oven to 170°C/325°F/Gas 3 and place 12 paper liners in a muffin pan.
- Microwave the sweet potato for 10 to 12 minutes, or until fully soft. Scoop out the flesh, mash until smooth, and measure about 300 g.
- Mix the mashed sweet potato with the melted butter, yogurt, milk, eggs, and vanilla until smooth.
- In a separate bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, ginger, raisins, and about three-quarters of the seeds.
Baking
- Add the wet mixture to the dry ingredients and gently fold just until combined.
- Spoon the batter evenly into the 12 muffin cases. Scatter the remaining seeds over the tops.
- Bake for about 25 minutes, until the muffins are golden, risen, and a knife inserted in the center comes out clean.
- Let them rest in the pan for 5 minutes, then serve warm or cool completely on a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them after cooling completely.